A crab chowder that is full of sweet and tasty lump crab meat, fall apart potatoes and whole kernel corn. It has just the right amount of creaminess and spice.
We always have a lot of crab on hand (we're lucky, we live right by the Gulf of Mexico) - we we eat it year round.
A Creole crab and corn chowder like this is more a cooler weather thing though.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- Similar recipes I think you'll like
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Crab Chowder
- 💬 Comments
What makes this recipe so yummy
- It's actually a really easy dish to prepare. It doesn't take much skill.
- It's hard to mess it up. Literally, you add the ingredients in the order mentioned and it will cook itself.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add butter to a large Dutch Oven pot or soup pot, turn on heat to medium.
- Step 2: Add the chopped onions, celery and carrots and cook for about 5 minutes, until soft.
- Step 3: Add the flour, stir well and cook another few minutes.
- Step 4: Stir in the chicken broth, seasonings, potatoes and bay leaves.
- Step 5: Bring to a slow coil then cover. Cook for about 20 minutes, until the potatoes have become fork tender.
- Step 6: Add the corn, parsley and half and half, bring to a boil and stir well.
- Step 7: Add the crab meat and simmer uncovered for about 5 minutes.
- Step 8: Taste the soup and season with salt and pepper to your liking. Discard bay leaf.
Hint: A chowder is usually quite thick, but not too thick. It's kind of a personal thing, but I like to thicken my chowder with instant mashed potatoes. It's a potato based soup anyway so it just adds more flavor and thickens nicely.
Recipe variations and substitute ideas
- Heavy Cream - instead of half and half, if you want it a little richer.
- Chicken Stock - instead of broth, for a deeper flavor.
- Bell Pepper - can add another flavor profile.
- Whole Milk - this can be used in place of the half and half.
- Green Onion - Sprinkle green onion on top once cooked.
- White wine - adding a cup of white wine will open up a lot of the other flavors.
- Bacon Pieces - Sprinkle some bacon on top, or offer for serving.
- Seafood Stock - in place of the chicken broth.
- Fish Stock - again, in place of the chicken broth.
- Bacon Grease - a lot of people like to start their chowder with bacon grease. It can add a great flavor to the soup.
- Fresh Corn - this tastes wonderful cut fresh corn kernels from the corn cobs.
- Crème fraîche - add a little when serving.
- Red Pepper Flakes - add this for a little heat.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
A nice Dutch Oven is perfect for this recipe, or a cast iron pot. I have a an affiliate link in the recipe card below.
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How to store leftovers
Once the soup has cooled completely it should be stored in an airtight container in the refrigerator for up to 4 days. It should actually taste better the next day too.
This soup will freeze well, so store in a freezer safe container for up to 3 months.
Mel's kitchen notes
Another great way to add to the consistency of the chowder is to remove about 2 cups of the soup before you add the crab - and add to a blender. Blend until completely smooth then add back to the soup for a nice creamy soup.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
My favorite way is to use instant mashed potatoes. Carefully add a sprinkle at a time and stir. It thickens perfectly and adds more potato flavor.
Another great way is to take half the soup and puree it (blend it).
I always prefer to use fresh crab meat, I'm lucky as I'm right by the Gulf and people are often boiling crab around me. I just tell them I want their leftover crabs and I peel and keep the meat.
You could also use those nice big snow crab legs.
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Crab Chowder
Equipment
Ingredients
- ¼ Cup Unsalted Butter unsalted
- 1 Each Yellow Onion finely diced
- 2 Ribs Celery finely diced
- 3 Each Carrots peeled and finely chopped
- ¼ Cup All Purpose Flour
- 6 Cups Chicken Broth
- 5 Each Russet Potatoes peeled and cut into 1" cubes
- 2 Each Bay Leaves
- 12 Ounces Frozen Corn
- 3 teaspoons Old Bay Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ Cup Fresh Parsley chopped
- 1 Cup Half and Half
- 1 Pound Lump Crab Meat
- Salt and Pepper to taste
- Oyster Crackers optional for serving
Instructions
- Add the butter to a large Dutch Oven and turn on medium heat.¼ Cup Unsalted Butter
- Once the butter has melted add the onions, carrots and celery. Cook for about 5 minutes, until softened.1 Each Yellow Onion, 2 Ribs Celery, 3 Each Carrots
- Add the flour and stir well to combine evenly. Cook for about 5 minutes.¼ Cup All Purpose Flour
- Add the chicken broth, bay leaves, potatoes and seasonings, bring to a slow boil and cook for about 20 minutes, covered. Stir sometimes to make sure it's not sticking.6 Cups Chicken Broth, 5 Each Russet Potatoes, 2 Each Bay Leaves, 3 teaspoons Old Bay Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder
- Add the corn, half and half, crab meat and parsley and cook another 5 minutes or so, uncovered, until the soup has thickened somewhat.12 Ounces Frozen Corn, ¼ Cup Fresh Parsley, 1 Cup Half and Half, 1 Pound Lump Crab Meat, Salt and Pepper to taste
- Serve with crackers.Oyster Crackers
Notes
Nutrition
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