Crab and Corn Chowder has always been a staple comfort food in my life, reminding me of my South Carolina roots. Growing up, this dish brought warmth and satisfaction to our family table. Over the years, as I’ve traveled and lived in different places, I’ve had the pleasure of tasting various versions of this beloved chowder. However, my recipe has become my favorite, thanks to the depth of flavor and little touches that make it extra special.
What sets this chowder apart is the richness of heavy cream paired with the savory homemade seafood stock. My stock is made simply by boiling shrimp shells, fish bones, lobster shells, or crab shells with water, a touch of salt, onion, and celery for added depth. I like to keep a batch in my freezer for those moments when I’m ready to make this comforting dish. A splash of white wine or sherry further enhances the flavor, bringing an irresistible balance of richness and brightness.
As much as I love the tradition of oyster crackers, I’ve always felt they lacked the bite and interest that this chowder deserves. Over time, I adapted my recipe by making homemade croutons from hearty, rustic bread, seasoned with herbs and spices. They add a satisfying crunch and a burst of herby goodness that elevates the dish to pure comfort.
This is a recipe close to my heart—one that feels like home and brings people together with its warmth, flavor, and little gourmet twists.
Classic Corn And Crab Chowder
- Total Time: 90 mins
- Yield: 8 1x
Description
Rich and flavor corn and crab chowder, a truly classic southern family recipe.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 2 tbsp all-purpose flour
- 2 cups seafood stock
- 1/2 cup dry sherry or white wine
- 1 lb lump crab meat, picked over for shells
- 1 cup heavy whipping cream
- 1-2 tsp Old Bay seasoning
- Salt and black pepper, to taste
- Fresh parsley or chives, for garnish
Instructions
- Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Sauté until softened, about 5-7 minutes. - Season and Coat with Flour:
Sprinkle the vegetables with the flour, salt, black pepper, and 1-2 tsp Old Bay seasoning. Stir well to coat evenly, cooking for 2-3 minutes to remove the raw taste of the flour. - Deglaze with Wine:
Pour in the sherry or white wine, stirring constantly to scrape up any browned bits from the bottom of the pot. Allow the liquid to reduce by half. - Add Corn and Seafood Stock:
Stir in the sweet corn kernels and slowly add the seafood stock, whisking as you pour to avoid lumps. Bring to a gentle boil, then reduce heat and simmer for 10 minutes, stirring occasionally. - Blend (Optional):
For a creamier texture, use an immersion blender to partially puree the chowder, leaving some chunks for texture. Alternatively, blend a portion of the soup in a blender, then return it to the pot. - Add Crab and Cream:
Gently fold in the lump crab meat, being careful not to break it up too much. Stir in the heavy whipping cream and heat through for about 5 minutes, being careful not to let the mixture boil. - Final Seasoning and Serve:
Taste and adjust seasoning with additional Old Bay, salt, or pepper if needed. Garnish with fresh parsley or chives before serving.
Notes
Secret Tips:
- Flour for Texture and Flavor Enrichment: The flour adds a velvety thickness to the soup, allowing the Old Bay seasoning to infuse deeply into the sautéed vegetables for a rich and flavorful base.
- Homemade Seafood Stock Handsdown: Using homemade seafood stock elevates the flavor of the chowder to gourmet status. Make it by simmering shrimp shells, fish bones, or crab shells with water, onion, celery, and a pinch of salt for an authentic seafood taste. Freeze excess for up to 6 months!
- Sherry at the End: Add the sherry at the end of the cooking process to preserve its bold, aromatic flavor and enhance the overall richness of the chowder.
- Perfect Pairings: Serve with crusty bread or homemade herb-seasoned croutons for added texture and flavor. Oyster crackers also make a classic, satisfying pairing!
These little tips make a big difference in crafting a truly comforting and luxurious bowl of Crab and Corn Chowder! Or consider pairing with a bowl of seafood gumbo!
- Prep Time: 30
- Cook Time: 60
- Cuisine: Southern
Nutrition
- Serving Size:
- Calories: 221
- Sugar: 6.2 g
- Sodium: 819.3 mg
- Fat: 10.9 g
- Carbohydrates: 16.5 g
- Fiber: 1.9 g
- Protein: 14.4 g
- Cholesterol: 49.9 mg
