Recipes › Sweet Corn › Sweet Corn and Crab Chowder
Sweet Corn and Crab Chowder
A luxurious coastal chowder that pairs the natural sweetness of fresh summer corn with delicate lump crab meat in a rich, cream-enriched broth. Inspired by the Chesapeake Bay tradition of Old Bay seasoning, this recipe brings together two quintessential American summer ingredients in a soup that is elegant enough for company but simple enough for a weeknight. The crab goes in right at the end to keep it tender and sweet.
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Ingredients
- 5 ears sweet corn, kernels cut off, cobs reserved
- 8 oz lump crab meat, picked over for shells
- 3 tbsp unsalted butter
- 3 shallots, finely diced
- 2 stalks celery, thinly sliced
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)Extra broth if omitting
- 3 cups seafood or chicken broth
- ¾ cup heavy cream
- 1 tsp Old Bay seasoning
- 2 tbsp fresh chives or flat-leaf parsley, chopped, to garnish (optional)
Contains: celery, crustaceans, milk, sulphites.
Method
- Melt butter in a large saucepan over medium heat. Add shallots and celery and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.About 7 min
- Pour in white wine and let it bubble until reduced by half, about 2 minutes. Add the broth and corn cobs (broken in half). Bring to a boil, then simmer for 15 minutes to build corn flavor in the broth.About 18 min
- Remove and discard the corn cobs. Add the corn kernels, cream, and Old Bay seasoning. Simmer for 8 minutes until the corn is tender. Use an immersion blender to partially blend the soup, leaving good texture.About 10 min
- Gently fold in the crab meat and heat through for 2-3 minutes — do not boil or the crab will toughen. Taste and adjust seasoning. Ladle into bowls and garnish with chives or parsley.About 4 min
Tips
- Add the crab at the very end over low heat — overcooking makes it rubbery.
- Fresh or pasteurized lump crab meat is far superior to canned for this recipe.
- The corn cob stock step is essential for depth of flavor; do not skip it.
Ring the changes
- Replace crab with cooked lobster or shrimp for an equally luxurious variation.
- Add diced Yukon Gold potato for a heartier, more filling chowder.
Keeping it
Refrigerate for up to 2 days. Reheat gently over low heat — do not boil. Not recommended for freezing due to the cream and crab.
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