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Rich Creamy Classic Crab and Corn Chowder

A spoonful of creamy crab and corn chowder, showing large flakes of white crab meat and bright yellow corn kernels.
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Make this rich creamy classic crab and corn chowder from scratch. This hearty soup is perfect for a comforting dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups fresh or frozen corn kernels
  • 1 pound lump crab meat, picked over for shells
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  2. Whisk in the flour until fully combined, creating a roux. Cook for 1 minute, stirring constantly.
  3. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally until it thickens slightly.
  4. Stir in the whole milk and heavy cream. Reduce the heat to low and let it warm through, do not let it boil.
  5. Add the corn kernels, Old Bay seasoning, and dried thyme. Simmer for 10 minutes, allowing the flavors to meld.
  6. Gently fold in the lump crab meat. Heat through for about 3 minutes; avoid overcooking the crab.
  7. Season the chowder with salt and black pepper to your preference.
  8. Ladle the thick and hearty corn chowder into bowls. Garnish with fresh parsley before serving.

Notes

  • For the best flavor, use fresh lump crab meat if it is in season. Canned or frozen crab meat works well too.
  • If you prefer a lighter soup, substitute half-and-half for the heavy cream.
  • Taste the chowder before adding extra salt, as the crab meat and broth often contain sodium.

Nutrition

Find it online: https://kitchenuser.net/crab-and-corn-chowder-recipe/