Easy Corn and Crab Chowder

This Easy Corn and Crab Chowder recipe is a true classic. It’s creamy, savory, and full of flavor which makes it perfect for a cool fall day. This recipe is from my dear friend, Janey, who grew up in North Carolina. She has shared her family’s favorite recipes with me over the years and this one is so easy to make!

Table of Contents

The recipe comes from Janey’s mom, who got it from her grandmother. I made this recipe for my family last week and they loved it! It’s become a new favorite around here!

This corn and crab chowder tastes great with some crusty bread or crackers on the side. It would also be great served alongside some fish tacos or crab cakes!

Easy Corn and Crab Chowder Recipe

Serving Size:

1 cup

Time:

30 minutes

Difficulty:

Easy

Ingredients

1 medium potato, peeled and cubed – Russet, Yukon Gold, etc. Whatever you have will work.
5 slices bacon, chopped
½ medium onion, chopped
1 (8 ounces) of fresh crab meat
½ teaspoon parsley flakes
2 tablespoons butter
⅓ cup all-purpose flour
1 cube chicken bouillon
1 ½ cups milk
1 (15 ounce) can of creamed corn
season to taste

Directions

Cook potato cubes in the microwave on high for 30 seconds. Let cool
Cook bacon in a large skillet over medium heat until browned, 8 to 10 minutes. Add onions, then cook and stir until translucent, about 5 minutes. Stir in fresh crab meat and parsley flakes. Remove from the heat.
While the bacon is cooking, melt butter in a large pot over low heat. Whisk in flour until the mixture becomes creamy. Continue to cook and stir for 3 more minutes. Stir in wine.
Dissolve chicken bouillon in milk; whisk the mixture into the stockpot. Make sure you don’t have any lumps. Cook until creamy. Stir in the bacon-crab mixture, potatoes, and creamed corn; season with salt and pepper. Simmer for 15 minutes.

FAQ

What type of crab should I use for this recipe?

Fresh, canned, or frozen crab are fine to use with this recipe. Fresh crab meat will offer the best flavor, but canned or frozen can be more convenient and still deliver a tasty chowder.

Can I use frozen corn instead of fresh corn?

Yes. In fact, frozen corn is often just as nutritious as fresh because it’s frozen right after being harvested, preserving most of its nutrients.

Is this recipe suitable for those on a gluten-free diet?

Yes, this recipe can be made gluten-free by using a gluten-free thickening agent like cornstarch instead of flour. Always check the labels on your ingredients to ensure they are indeed gluten-free.

How long will this chowder last in the refrigerator?

Your chowder will last for about 3-4 days in the refrigerator when stored in an airtight container. Remember to cool it down to room temperature before refrigerating.

Can I freeze the leftovers?

Yes. However, it might lose some of its texture due to the cream base. To freeze, let it cool completely, store it in a freezer-safe container leaving some space for expansion, and consume it within 2-3 months.

What can I serve with this chowder?

This recipe pairs beautifully with crusty bread or a side salad. You could also complement it with some crackers or a grilled cheese sandwich for a heartier meal.

Can I make this recipe vegetarian?

While crab is a key ingredient in this chowder, you can substitute it with hearty vegetables like mushrooms or potatoes, and add some seaweed like nori for a hint of seafood flavor. It won’t be the same, but it can still make a delicious vegetarian chowder.