Sweet Corn & Crab Chowder

A creamy bowl of Sweet Corn & Crab Chowder garnished with fresh chives, surrounded by corn, potatoes, carrots, and herbs on a white marble background. — Sweet Corn & Crab Chowder – a cozy, creamy soup filled with sweet corn, tender crab, and velvety broth.

Sweet Corn & Crab Chowder is pure comfort in a bowl, blending the natural sweetness of corn with the delicate flavor of fresh crab. Creamy, hearty, and full of texture, this chowder is both rustic and refined, making it ideal for cozy weeknight dinners or elegant gatherings. Every spoonful offers tender potatoes, buttery crab, and sweet pops of corn, all wrapped in a velvety broth.

Coastal chowders like this trace their roots to seaside communities, where fishermen would turn the catch of the day into warming stews. Over time, crab and corn became a beloved combination thanks to their perfect balance of flavor.

This recipe shines because it’s simple yet luxurious. Smoked paprika and Old Bay seasoning add depth, while cream ties everything together. Whether you’re cooking for family or entertaining guests, Sweet Corn & Crab Chowder delivers comfort, flavor, and a touch of seaside elegance—making it a recipe you’ll want to make again and again.

Recipe Yield: 6 servings

INGREDIENTS

1 lb lump crab meat, picked over for shells
2 cups fresh corn kernels (or frozen, thawed)
2 medium Yukon gold potatoes, peeled and cubed
1 medium yellow onion, finely diced
2 ribs celery, finely diced
2 medium carrots, peeled and diced
4 cups seafood stock (or chicken stock)
2 cloves garlic, minced
3 tbsp all-purpose flour
4 tbsp unsalted butter
1 cup heavy cream
1 cup whole milk
½ tsp smoked paprika
½ tsp Old Bay seasoning
¼ tsp cayenne pepper (optional)
2 tbsp fresh chives, chopped
Salt and black pepper, to taste

INSTRUCTIONS

1. Sauté the aromatics:
Melt the butter in a large pot over medium heat. Add onion, garlic, celery, and carrots. Cook for 5–6 minutes, stirring occasionally, until softened and fragrant.

2. Build the base:
Stir in the flour and cook for 1–2 minutes, creating a light roux. Gradually whisk in the seafood stock until smooth.

3. Add potatoes and corn:
Bring the mixture to a gentle simmer. Stir in the potatoes and corn, then cover and cook for 15 minutes, or until potatoes are fork-tender.

4. Enrich the chowder:
Pour in the cream and milk. Stir in smoked paprika, Old Bay, and cayenne. Simmer uncovered for 5 minutes, allowing the flavors to meld.

5. Fold in crab meat:
Gently stir in the crab, making sure not to break up the lumps too much. Simmer for 2–3 minutes until just heated through. Taste and adjust seasoning with salt and black pepper.

6. Garnish and serve:
Ladle into bowls and sprinkle with fresh chives. Serve warm with crusty bread or oyster crackers.

Helpful Tips to Perfect This Recipe

Use lump crab for luxury flavor: Fresh lump crab meat elevates this chowder, but if unavailable, quality canned crab works beautifully.
Don’t overcook the crab: Add it at the end to preserve its delicate sweetness and texture.
Balance the creaminess: For a lighter chowder, swap half the cream with additional milk or seafood stock.

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