Creamy Crab & Corn Chowder Recipe – Easy Comfort Food

Posted on December 10, 2025

creamy crab & corn chowder - featured image

There’s a chill in the air, and you know what that means—it’s soup season! And let me tell you, this creamy crab & corn chowder is exactly what you need to warm up and feel cozy from the inside out. I first made this on a rainy Sunday when I was craving something indulgent but still easy to whip up. The result? A chowder so good it feels like a hug in a bowl.

This recipe is packed with tender crab meat, sweet pops of corn, and a creamy base that’s rich but not too heavy. It’s the kind of meal that makes you want to curl up with a blanket and savor every spoonful. Trust me, once you try this, it’s going to become a regular in your kitchen—especially when you want to impress guests without breaking a sweat.

Why You’ll Love This Recipe

Okay, real talk: I’ve made this chowder at least ten times, and every time it feels like I’ve just discovered it all over again. Here’s why you’re going to love it too:

Easy to make: This chowder comes together in about 30 minutes, making it perfect for weeknight dinners or last-minute gatherings.
Decadently creamy: The base is silky smooth, with just the right balance of richness without feeling over-the-top.
Loaded with flavor: Sweet corn, tender crab, savory aromatics, and a hint of spice—every bite is layered with goodness.
Perfect for leftovers: The flavors deepen overnight, so the leftovers might actually be even better than the first bowl.

Honestly, this chowder feels like restaurant-level comfort food that you made in your own kitchen. What’s not to love?

What Ingredients You’ll Need

You don’t need anything fancy to make this. The ingredient list is simple, and you probably have half of it in your pantry already. Here’s what you’ll need:

Crab meat (1 lb or 450g): I use lump crab meat for maximum flavor and texture, but you can use claw meat or even imitation crab if you’re on a budget.
Corn (2 cups or 300g): Fresh, frozen, or canned all work here. If it’s summer, go for fresh—it adds extra sweetness.
Potatoes (2 medium, diced): Yukon Gold or Russets are my go-to for their creamy texture.
Onion (1 medium, chopped): Adds a savory base to the chowder.
Celery (2 stalks, diced): Essential for that classic chowder flavor.
Garlic (2 cloves, minced): Because everything is better with garlic.
Butter (3 tbsp): For sautéing the aromatics and adding richness.
All-purpose flour (3 tbsp): Helps thicken the chowder.
Chicken or seafood stock (4 cups or 1L): Use what you have, but seafood stock takes the flavor to another level.
Heavy cream (1 cup or 240ml): Makes the chowder luxuriously creamy.
Old Bay seasoning (1 tsp): A must for any crab dish—it’s packed with spices that complement seafood perfectly.
Salt and pepper: Adjust to taste.
Chives or parsley (optional): For garnish and a pop of color.

Quick note: If you’re using fresh corn, save the cobs after you’ve removed the kernels and simmer them in the stock for extra flavor. It’s a game-changer!

Equipment Needed

You don’t need a ton of fancy tools for this recipe—it’s as straightforward as they come. Here’s what I use:

Large pot or Dutch oven: I use my trusty enameled cast iron pot—it heats evenly and holds the heat well.
Wooden spoon or spatula: For stirring the chowder as it cooks.
Knife and cutting board: For chopping all the veggies.
Ladle: Essential for serving this up without making a mess.

That’s it—you probably have everything you need already. If you don’t have a Dutch oven, a regular large pot works just fine!

How to Make It: Step-by-Step

Alright, let’s get cooking! This chowder is super forgiving, so don’t stress—just follow these steps and you’ll be golden.

Sauté the aromatics (5 minutes): Heat the butter in your pot over medium heat. Add the onions, celery, and garlic, and sauté until softened and fragrant, about 5 minutes. You’ll know it’s ready when your kitchen smells amazing.
Make the roux (2 minutes): Sprinkle the flour over the sautéed veggies and stir for 2 minutes to cook out the raw taste. It should look like a paste.
Add the stock and potatoes (10 minutes): Slowly pour in the stock while stirring to avoid lumps. Add the diced potatoes and bring to a gentle boil. Reduce heat to a simmer and cook until the potatoes are tender, about 10 minutes.
Add the corn and crab (5 minutes): Stir in the corn and crab meat. Let it simmer for another 5 minutes to warm through.
Add the cream and seasonings (3 minutes): Lower the heat to prevent curdling and stir in the heavy cream, Old Bay seasoning, salt, and pepper. Taste and adjust the seasoning as needed.
Serve and enjoy: Ladle into bowls, garnish with chives or parsley, and serve warm. Pro tip: Grab a slice of crusty bread for dipping—it’s a match made in heaven.

And just like that, you’ve got a steaming pot of creamy crab & corn chowder ready to devour!

My Best Tips & Techniques

Here are a few tricks I’ve learned along the way to make this chowder even better:

Blend half the corn: Puree half of the corn before adding it to the pot for an extra creamy texture without adding more cream.
Don’t boil the cream: Always lower the heat before adding cream—boiling it can cause it to curdle.
Go fresh when you can: Fresh crab meat and corn take this to another level. But frozen or canned works perfectly if that’s what you have.
Season as you go: Taste after every step and adjust seasoning to your liking. A pinch of salt can make all the difference.

Pro tip: If you want a thicker chowder, mash a few of the cooked potatoes before stirring them back in!

Ways to Mix It Up

Once you’ve made the classic version, there’s no limit to how you can customize this chowder. Here are some of my favorite variations:

Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper for heat.
Bacon Lovers: Stir in crispy bacon bits for a smoky twist.
Seafood Feast: Add shrimp or scallops for an even heartier chowder.
Cheesy Upgrade: Stir in shredded cheddar or Parmesan for extra richness.

Feel free to experiment—this chowder is super versatile!

Serving Ideas & Storage

This chowder is best served warm with a side of crusty bread or crackers, but here’s how to make the most of it:

Serving Suggestions:

As a main: Serve with a green salad for a complete meal.
For brunch or lunch: Pair with a light sandwich or avocado toast.
Fancy dinner vibes: Serve in bread bowls for extra flair.

Storage Tips:

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
Freezer: Freeze for up to 2 months. Let it thaw in the fridge overnight before reheating.

Pro tip: Chowder thickens as it sits, so add a splash of stock or cream when reheating to loosen it up.

Nutritional Info & Health Benefits

Here’s what you can expect from each bowl of this chowder:

Nutritional Info (Per Serving)
Calories: ~320
Protein: 12g
Carbs: 29g
Fat: 15g

Health Highlights:

Rich in protein: Crab meat adds lean protein to keep you full.
High in vitamins: Corn and potatoes bring fiber, potassium, and vitamin C to the mix.

It’s indulgent but still packed with plenty of nutrients—definitely a balanced comfort food!

Final Thoughts

So there you have it—my creamy crab & corn chowder recipe! It’s cozy, flavorful, and easy to make, which is exactly the kind of dish you need when you want comfort without the fuss. This recipe has become a staple in my kitchen, and I hope it finds a spot in yours too.

If you try this, let me know how it turns out! Drop a comment below, or tag me on Pinterest or Instagram—I love seeing your creations and hearing your tweaks. Happy cooking!

FAQs

Q: Can I use canned crab instead of fresh?

A: Yes! Canned crab works just fine. Be sure to drain it well, and look for lump crab if possible for better texture.

Q: Can I make this dairy-free?

A: Absolutely! Swap the butter for olive oil and the heavy cream for coconut milk. The flavor will be slightly different but still delicious.

Q: What’s the best way to reheat chowder?

A: Low and slow is the way to go! Heat it gently on the stove over medium-low heat, adding a splash of stock or cream to loosen it up.

Q: Can I double this recipe?

A: Definitely! Just make sure your pot is large enough to handle the extra volume, and adjust cooking times slightly if needed.

Q: What can I serve with this chowder?

A: Crusty bread, oyster crackers, or even a side salad all work beautifully. For a heartier meal, serve it in bread bowls!

Pin This Recipe!