Crab and Corn Chowder Recipe


I whipped this up a few days ago as I had sweet corn that needed to be cooked.  It was SOOO delicious- and easy!

Crab and Corn Chowder Recipe


  • 1 Tbs olive oil
  • 1 onion, finely chopped
  • 3-4 small celery ribs, chopped
  • 6-8 baby potatoes, chopped
  • 2 large cloves garlic, minced
  • 2 Tbs fresh chopped thyme
  • 1 Tbs crab boil seasoning (like Old Bay)
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 3 cups chicken stock
  • 3 cups whole milk
  • 4 Tbs butter, unsalted
  • 3 rounded Tbs flour
  • 1 rounded Tbs dijon mustard
  • 5-6 ears corn on the cob, cooked to crisp, cut from cob, cobs scraped
  • 6-8 oz fresh crab, picked over
  • few drops hot sauce


  1. Heat olive oil in large dutch oven over medium high heat.
  2. Add onion and cook for about 3 minutes.
  3. Add celery, potatoes, garlic, thyme, crab seasoning, salt and pepper
  4. Cover, cook 10 minutes, stirring every 2 minutes
  5. Add chicken stock and milk and bring to a boil
  6. In small skillet, melt butter and whisk in flour to make a roux. Cook 1 minutes, then stir in mustard. Add to chowder mixture and stir well.
  7. When roux fully incorporated into chowder, add corn and bring to a boil. Reduce heat slightly to allow to thicken.
  8. Remove from heat, add crab and sprinkle in hot sauce.
  9. Serve immediately.
  10. May need to add more salt and pepper to taste
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As always – enjoy!


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