Crab and Corn Chowder

Crab and Corn Chowder- Sweet corn, lump crab, and plenty of Old Bay make the summery soup extra delish!

April 6, 2025 by Nicole Collins

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Today, we’re making Crab and Corn Chowder!

Remember the easy breezy Corn Chowder we made last year using our shortcut ingredient of creamed corn? Well, today’s recipe is like the glamorous big sister to that soup! We’re taking the same basic recipe, adding plenty of crab and Old Bay, and turning this into the perfect soup to transition us from cold to warm weather.

So, let’s get to it!

We’ll start the soup by softening a little celery in some butter in our soup pot. Then, we’ll add some flour to help thicken the soup, let that cook for a minute, and add in our first round of liquid for this soup.

We’re going to use some chicken stock for the base of this soup. You guys know I’ve been loving using Better than Bouillon paste to make chicken stock over the past year, so that’s what I opted for in this soup too. It just has such great flavor! Once our liquid has started to thicken a little bit, we’ll add in some frozen potatoes o’brien (no need to thaw first), a bay leaf, and a healthy heaping of Old Bay. We’ll let this mixture simmer for a few minutes before we add in our shortcut ingredient: creamed corn!

I love using creamed corn for a couple of reasons. One, it adds a light sweetness to help balance out the natural savoriness of the soup. Two, it helps to act as a thickener for the soup too. Along with the creamed corn, we’ll add some evaporated milk, some fresh corn kernels, and a half pound of lump blue crab meat. Now, usually I’ll tell you that you can substitute frozen corn if you need to. And, you can if you have to. But, I highly recommend using fresh corn off the cob if you can. I love the pop of texture it adds. I love the freshness it adds. And, I love the vibrant corn flavor that sometimes gets lost in the freezer with a frozen corn.

We’ll let the soup simmer for a few minutes more. Then, we’ll fish out the bay leaf and add our finishing touches. We’ll mix in some freshly shredded parmesan cheese, a pinch of salt and pepper, and a splash of sherry cooking wine. Now if you’re alcohol free, you can omit the sherry. But, I highly recommend adding it if you can. It adds another light pop of sweetness while also providing a hint of acidity to the soup. Sherry wine is a classic cream of crab soup ingredient, so it only makes sense to add it here.

Once the soup has simmered for just a few minutes more, it’s time to dig in. This soup is rich and creamy. It’s sweet and luxurious. And, it’s so darn easy! It’s ready in under 25 mins!

I will 1000% be eating this soup all spring to get me ready for summer. We’re so close to warmer days, I can taste it! LITERALLY.

Ok, everyone! Don’t forget to tag me on social media when you recreate my recipes. I love to see it!

I hope you guys enjoy. And, let’s eat!

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Crab and Corn Chowder

Serves: 4          Print

Ingredients:

• 2 tbsp unsalted butter

• 1 stalk celery, diced

• 2 tbsp flour

• 2 cups low sodium chicken stock

• 1 ½ cups frozen potatoes o’brien

• ½ tbsp Old Bay seasoning

• 1 bay leaf

• 1 can (14-15 oz) creamed corn

• 1 can (10-12 oz) evaporated milk

• ½ cup fresh corn kernels

• ½ lb (8 oz) lump crab meat

• ½ cup freshly shredded parmesan cheese

• 1 tbsp sherry cooking wine

• Salt and pepper, to taste

Directions:

1. Melt butter in a medium saucepan over medium high heat. Add celery, and cook for 5 mins until it starts to soften. Add flour, stir until combined, and cook for 1 minute. Slowly stir in chicken stock until fully combined. Add potatoes o’brien, Old Bay, and bay leaf. Stir to combine, bring to a simmer, and simmer for 5 mins.

2. Add creamed corn, evaporated milk, fresh corn, and crab to the pot. Stir to combine. Bring the soup back to a simmer, and simmer for 10 mins, stirring occasionally to prevent scorching.

3. Remove the bay leaf from the soup, and discard. Add in the shredded parmesan, sherry wine, and a pinch of salt and pepper. Stir until completely combined, allow to simmer another 1-2 mins, and remove from heat.

4. To serve, divide soup between bowls. Garnish with additional crab and corn if desired. Enjoy!
   

Recipe notes:

*I used 2 cups of boiling water and 1 tsp of Roasted Chicken Better than Bouillon paste to make my chicken stock. I’m really loving the ease of this shortcut ingredient lately.

*For optimal meltability, don’t buy pre shredded cheese. Shred it yourself before adding it into the soup.

*I prefer to use fresh corn off the cob for this soup. You could you frozen thawed corn in a pinch, but the sweet flavor from fresh corn can’t be beat. 

*I used blue crab meat for this soup. Try to get fresh crab, and not crab from a can if you can. The taste doesn’t even compare!