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crab corn chowder on white bowl being scooped with a spoon

Crab and Corn Chowder Recipe

This chowder recipe is quick and easy! Crab and Corn Chowder is a thick, rich, indulgent soup that will make you think you are near the beach. With some shortcuts this hearty chowder comes together in no time and is perfect for the chilly months.
4.50 from 357 votes
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Course: 30 Minute Meals
Cuisine: American
Keyword: 30 minute recipe, chowder recipe, crab corn chowder, soup recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 275kcal
Author: Nicole Harris

Equipment

Ingredients

  • 1 Sweet White Onion - chopped
  • 2 Celery Ribs - chopped
  • 2 Tablespoons Oil
  • 4 Tablespoons Unsalted Butter
  • 1/4 Cup All Purpose Flour
  • 4 Cups Whole Milk
  • 2 Cups Frozen Corn
  • 16 ounces Super-lump Crab Meat
  • 1 teaspoon Old Bay Season
  • 1 Bay Leaf
  • 4 ounce Can Diced Green Chiles optional for some spiciness
  • Salt/Pepper - to taste
  • Chopped Fresh Parsley
  • Lemons - cut into wedges

Instructions

  • In large pot, sauté onions and celery in oil over medium/high heat until tender. (5-10 minutes)
  • Reduce heat to medium. Add butter and melt. Slow stir in flour while stirring. Cook 1-2 minutes or until flour is lightly browned.
  • Add milk, corn, crab, Old Bay season, bay leaf and green chiles.
  • Simmer for 10-15 minutes while stirring occasionally. Once chowder reaches desired thickness salt and pepper to taste.
  • Serve with lemon wedges and fresh parsley.

Nutrition

Serving: 1g | Calories: 275kcal | Carbohydrates: 23g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 439mg | Fiber: 2g | Sugar: 9g
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