There’s nothing like a steaming bowl of chowder when the weather turns chilly. Thick, creamy, and loaded with seafood, this Crab and Corn Chowder is the kind of meal that warms you from the inside out. The sweet corn and tender crab are such a perfect match—it’s fancy enough to impress friends yet cozy enough for a family dinner.
I first made this recipe on a snowy evening when I wanted something hearty but not heavy. A pot of soup on the stove always brings the family into the kitchen, and by the time the chowder was done, everyone was hovering with bowls in hand. One spoonful of that creamy broth with chunks of potato, sweet corn, and crab, and it became an instant favorite.
Why You’ll Love This Chowder
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Hearty but elegant: Crab feels indulgent, but paired with everyday veggies and corn, it becomes approachable comfort food.
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One-pot simplicity: Everything comes together in a single pot, making cleanup easy.
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Season-friendly: It’s cozy in winter but still works in summer when fresh corn is abundant.
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Make-ahead friendly: Chowder always tastes even better the next day as the flavors meld.
Ingredients You’ll Need
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Vegetables: Onion, carrot, and potato form the base of the chowder.
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Olive oil & flour: Help build flavor and thicken the soup.
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Chicken stock: Adds depth and makes the broth rich.
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Sweet corn: Fresh or frozen works beautifully.
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Crab meat: Canned, fresh, or even lump crab if you’re feeling extra fancy.
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Crème fraîche: For creaminess with a slight tang. Sour cream can be used in a pinch.
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Chives: Freshly chopped for garnish and a pop of color.
How I Cook It
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Prep the vegetables: Peel and chop onion, carrot, and potato. I keep the potato pieces on the smaller side so they cook through evenly.
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Cook the base: Heat olive oil in a pot, then sauté onions until soft and fragrant. Add carrots and potatoes, cooking a few minutes until they start to soften.
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Add flour and seasoning: Stir in flour so it coats the veggies—it’ll help thicken the chowder later. Sprinkle with salt.
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Build the broth: Pour in chicken stock, then add sweet corn and crab. Give it all a good stir and let simmer for about 30 minutes.
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Finish with crème fraîche: Stir it in just before serving, along with chopped chives. The result is a chowder that’s creamy, flavorful, and comforting.
Tips and Variations
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Type of crab: Use what you can find—canned is convenient, fresh is luxurious. Both work.
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Add a little heat: A pinch of cayenne or a splash of hot sauce livens up the chowder.
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Make it creamier: Swap part of the chicken stock for half-and-half if you like a richer base.
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Serving idea: Pair with crusty bread or oyster crackers for dipping. A light green salad balances the richness nicely.
Storing and Reheating
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Fridge: Store leftovers in a sealed container for 3–4 days.
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Freezer: Chowder with dairy doesn’t freeze well, but you can freeze the soup before adding crème fraîche, then stir it in after reheating.
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Reheat: Gently warm on the stovetop over low heat, stirring often. Add a splash of stock or cream if it’s too thick.
FAQs About Crab and Corn Chowder
Can I use frozen corn instead of fresh?
Absolutely. Frozen corn works just as well, and you don’t need to thaw it before adding to the pot.
Do I have to use crème fraîche?
No—you can substitute with sour cream, heavy cream, or even half-and-half. Each will slightly change the flavor and texture but still be delicious.
Can I use imitation crab?
Yes, though the flavor won’t be the same as real crab. If that’s what you have, it will still give you a tasty, budget-friendly chowder.
What type of potato is best?
Yukon gold or russet potatoes both work well. Yukon golds hold their shape better, while russets break down a little more and make the chowder extra creamy.
How do I make it gluten-free?
Skip the flour and thicken the chowder by blending a portion of the potatoes and broth, then stirring it back into the pot.
Crab and Corn Chowder
Creamy, hearty, and full of sweet seafood flavor—this Crab and Corn Chowder is the ultimate comfort food in a bowl.
Ingredients
- 1 medium potato, diced
- 1 yellow onion, diced
- 1 carrot, diced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 3 cups chicken stock
- 1 ½ cups sweet corn, drained and rinsed
- 1 cup white crabmeat
- ¼ cup crème fraîche
- Fresh chives, roughly chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the onion and cook for 2–3 minutes until softened and translucent.
- Stir in the carrot and potato, cooking for another 5 minutes until they begin to soften. Sprinkle in the flour and toss the vegetables until evenly coated.
- Season with salt, then pour in the chicken stock. Stir in the corn and crabmeat, making sure everything is combined. Lower the heat slightly and simmer gently for about 30 minutes, allowing the flavors to develop and the potatoes to become tender.
- Remove the pot from the heat and reduce to low-medium. Stir in the crème fraîche and let cook for another 5 minutes until creamy and smooth.
- Ladle into bowls and top with a sprinkle of fresh chives. Serve warm and enjoy a cozy bowl of chowder at its best.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 324Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 54mgSodium 946mgCarbohydrates 32gFiber 3gSugar 8gProtein 14g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Crab and Corn Chowder is proof that comfort food doesn’t have to be complicated. It’s creamy, flavorful, and filled with tender crab and sweet corn in every bite. Whether you’re cooking for a cozy weeknight dinner or serving friends on the weekend, it’s the kind of recipe that makes everyone feel cared for.
