Crab and Corn Chowder

There’s something seriously comforting about a steaming bowl of chowder, especially when it boasts the rich flavors of New England’s coastal cuisine. This recipe takes the beloved classic up a notch with the addition of succulent crabmeat and the smoky crunch of bacon.

Imagine the creamy broth infused with sweet corn kernels, punctuated by tender chunks of crab and decadent bacon bits. Each spoonful promises a harmonious blend of savory and sweet, a true celebration of regional flavors that will satisfy any time of year.

Whether you’re hosting a gathering or simply craving a bowl of homemade goodness, this New England-style crab and corn chowder with bacon is sure to become a go-to recipe in your repertoire.

Ingredients for Crab and Corn Chowder

Alejandro Monfort for Taste of Home

• Onion: Sauteed, caramelized onion bits are the first step to making an above-par chowder. You’ll need one medium white or yellow onion, although shallots would work too.
• Butter: Butter is essential for a creamy, buttery chowder. You’ll need 5 tablespoons worth, but you could also employ vegan butter if you’re going the dairy-free route.
• All-purpose flour: Flour is the key thickening agent for your chowder and a crucial ingredient for the roux, to keep the soup from being watery or too thin.
• Milk: This is another dairy binder that creates the base for the chowder. We like whole milk for a velvety, luscious crab chowder, but you can use 1% or reduced-fat, if that’s what you have on hand.
• Bacon: We’ve never met a chowder that didn’t benefit from bacon. You’ll need four bacon strips, cooked and crumbled, for the best-ever garnish on top of this chunky soup.
• Crabmeat: If you’re picky about your crabmeat, go with what you love. Canned (and drained) works great, or feel free to sub in jumbo lump crabmeat for a decadent, fresh-as-can-be chowder. Also, go with what you can find.
• Potatoes: The best potatoes for chowder are sturdy spuds like Yukon Golds or baby reds that absorb the flavors well without breaking down.
• Green pepper: The peppers here add a bit of green and some welcome crunch.
• Celery: Celery also sneaks in more veggies and gives a softer, toothsome texture to the chowder.
• Corn: Aside from crabmeat, corn is the main power player in this soup. Canned or frozen corn kernels will get the job done, but bonus points if you shuck fresh corn and boil the cobs for creamy, milky kernels in your chowder.
• Half-and-half cream: Cream thickens the chowder toward the end and complements the succulent crabmeat and juicy corn.
• Bay leaf: This is a big-time flavor booster that imparts complexity and umami. (Do remember to remove it before serving.)
• Parsley: Chopped herby, peppery parsley is the final green garnish we love in this chowder.
• Nutmeg: A sprinkle of ground nutmeg adds warmth and an earthy aroma as well.

Directions

Step 1: Saute the onions

In a large saucepan, saute the chopped onions in butter until tender.

Step 2: Make the roux

Add the flour to the same pan, cooking and stirring until thick and bubbly. Gradually add in the milk, continuing to cook and stir until thickened.

Step 3: Add the remaining ingredients

Add the rest of the ingredients to the pot, then cover and simmer until the vegetables are tender, 35 to 40 minutes.

Alejandro Monfort for Taste of Home

Step 4: Garnish and serve

Alejandro Monfort for Taste of Home

Remove the bay leaf before ladling the chowder into bowls. Before serving, garnish with fresh chopped parsley and more crumbled bacon, if desired.

Crab and Corn Chowder Variations

• Add more veggies: Don’t stop at green bell peppers; add a trio of red, yellow and green (or orange) for more color and crunch. Julienned carrots would also be smart here.
• Make it more savory with stock: Since all the liquids in this chowder recipe are dairy-based, you could also add chicken broth or stock for more flavor and richness.
• Spice it up: This chowder is on the mild side, flavor-wise, but could benefit from a few dashes of seafood soup-friendly Old Bay, or a smidge of red pepper flakes for heat.
• Finish strong: Don’t get us wrong—chopped parsley and crumbled bacon bits are classic chowder toppers, but chopped chives and a dollop of creme fraiche would take it to the next level.
• Make it pescatarian: For a meat-free chowder, omit the bacon entirely and garnish with crispy fried onion strings instead.

How to Store Crab and Corn Chowder

This chowder is a perennial favorite—ideal on a chilly winter day to warm up, or with lobster rolls and seafood staples on a warm summer day. With that said, it’s mostly dairy, so we don’t advise leaving it sitting out in the sun. Any leftovers should be stored in sealed, airtight containers in the refrigerator until you’re ready for another helping.

How long does crab and corn chowder last?

Crab and corn soup will stay fresh for up to five days in the fridge.

How do you reheat crab and corn chowder?

We advise transferring the chowder to a saucepan and heating it gently over medium heat until it’s hot and cooked through, being careful not to let it boil. You could also pop a bowl in the microwave, but the stovetop method really is best. Then garnish with your toppings of choice.

Can you freeze crab and corn chowder?

Yes and no. Can you? Yes. Should you? It depends whether you’ve already added cream. Creamy seafood soups don’t freeze or thaw that well, so we suggest freezing the chowder before adding the cream for the best results when you go to defrost it. You can store frozen leftovers for up to four months this way.

Crab and Corn Chowder Tips

Alejandro Monfort for Taste of Home

What two ingredients must be present for the soup to be called a chowder?

Traditionally speaking, chowders always contain seafood and veggies, and most times, potatoes and onions. This creamy crab corn chowder has all these ingredients and more! So you know you’re in for a classic, just revamped with a bit of umami flavors and crunchy, verdant garnishes.

Why is my corn chowder watery?

It might not be ready yet. Chowders need to simmer for a while to merge all their flavors—and to thicken up. Be patient and give it a few more minutes until it reaches a less soupy state.

How do you thicken crab and corn chowder?

If you’ve played the waiting game and your chowder is still reading—and tasting—thin, make a quick slurry on the side with a teaspoon of cornstarch dissolved in cold water. Slowly add this to the soup and watch as it thickens immediately.

How do I make crab and corn chowder better?

We already know this chowder is heavy on dairy, but it’s also on the sweeter side, thanks to the corn and crab. To balance the flavors, add some acidity with a squeeze of lemon juice or a splash of white wine after your onion is sauteed and before you add the dairy.