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★ Why You'll Love this Recipe ★
Creamy and Rich yet Simple to Make
This Crab Chowder is rich, creamy, and packed with layers of flavor from smoky bacon, sweet corn, softened potatoes, and fresh Maryland lump crab meat. It feels cozy and comforting without being overly heavy.
Sweet Corn + Fresh Crab = The Perfect Combo
Fresh corn and crab are such a delicious match. The sweetness of the corn balances perfectly with the briny crab, while the creamy broth ties everything together in the best way. A great way to use up leftover corn on the cob during the summer months.
A Relaxed Sunday Dinner to Let Simmer
Even though this chowder tastes restaurant-worthy, it comes together in about 45 minutes with simple ingredients and easy steps. It’s great for weekends — let simmer on the stove while you relax or do chores at home.
In Season Summer to Early Fall
Hearty enough for chilly fall nights but still light and fresh enough to enjoy during corn and crab season. Serve with lemon wedges and crispy bacon on top for amazing flavor. This is a simple dish that feels a little fancy. A real treat!
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make this
- Thick-cut bacon
- Yellow onion
- Celery
- Carrots
- Garlic. Minced or paste works well sand saves time.
- Fresh corn kernels. Fresh summer corn is best.
- Yukon Gold potato. Yukon Gold potatoes hold their shape well and add a creamy texture
- Low-sodium chicken broth. Using low-sodium broth helps control the saltiness since crab and bacon already add flavor
- Dry white wine. Pinot Grigio or Sauvignon Blanc work well
- Bay leaf
- Half and half. Do not boil after adding to prevent curdling
- Cornstarch slurry. hHelps lightly thicken the chowder
- Crab meat. Fresh Maryland lump crab gives the best texture and mild flavor, claw meat works well too and adds more flavor.
- Lemon wedges. Fresh lemon brightens the creamy broth right before serving.
- Old Bay seasoning. Add to taste. Salt and pepper can be used as a substitute if you do not have Old Bay.
★ How to Make this Recipe ★
- Cook bacon until crispy.
- Sauté onion, celery, carrots, and garlic.
- Add corn, potatoes, broth, wine, and bay leaf.
- Simmer until potatoes are soft. Stir in half and half.
- Add crab and bacon and stir to combine.
- Top with extra crab, bacon, and corn before serving with fresh lemon.
★ Tips & FAQs ★
Sure. Fresh corn gives the best flavor, especially in summer, but canned will work. Frozen is a little better tasting than corn.
Fresh Maryland blue crab jumbo lump crabmeat gives the best flavor and texture. It's lumpy and not super "fishy" tasting. Our family loves to pick leftover crabs to make this soup. Canned crab can be used and is more affordable option that still tastes good — but not great! Use a high quality canned crab which can be found in the refrigerator section or most grocery stores.
Yes. The flavors get even better after sitting for a few hours, making leftovers especially good the next day.
Crusty bread, oyster crackers as a topping, a simple salad, or grilled sandwiches all pair really well with this chowder.
★ More Maryland Crab Recipes ★
Browse all my easy crab recipes.
Maryland Crab Chowder
Equipment
Ingredients
- 4 slices thick-cut bacon diced
- 1 yellow onion finely chopped
- 3 ribs celery diced
- 2 carrots peeled and diced
- 2 teaspoon garlic minced
- 2 cups corn fresh kernels (from about 4 ears)
- 1 Yukon Gold potato peeled and cut into cubes
- 3 cups low-sodium chicken broth
- ½ cup dry white wine
- 1 bay leaf
- 1 cup half and half
- 2 teaspoon corn starch slurry combine 1 teaspoon corn starch with 1 teaspoon broth
- 8 oz Maryland jumbo lump crabmeat plus claw meat if desired
For Serving
- 1 lemon cut into wedges
- 1 cup oyster crackers optional
- Old Bay seasoning to taste
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Instructions
- Add bacon pieces to a large pot or Dutch oven over medium heat. Cook until crispy, about 5-6minutes. Move bacon to a paper-towel-lined plate to drain any extra fat. Leave about a tablespoon of bacon fat in the pot and remove the rest.
- Add onion, celery and carrots to the pot and stir periodically until the vegetables have softened — about 3-5 minutes.
- Add corn and diced potatoes then pour in chicken broth and wine. Stir. Add bay leaf.
- Allow soup to come to a boil then reduce to simmer. Simmer for 12-15 minutes until potatoes are softened. Remove the bay leaf.
- Stir in half and half and simmer for 2-3 minutes then remove from heat.
- Add most of the crab and bacon to the pot, reserving some to add to the top when serving. Gently fold in crab and allow it to warm for a couple minutes.
- Serve in bowls, adding crab and bacon to the top of each bowl. Sprinkle with Old bay seasoning, to taste.Add oyster cracker if desired. Serve with a lemon wedge to squeeze over top.
Notes
- Fresh corn off the cob gives the chowder the best flavor and texture.
- Don’t boil after adding half and half or the broth may separate. This isn’t the end of the world if it does happen, just stir vigorously and add in a large splash of cold half and half and continue to stir until it looks good again.
- Fresh Maryland lump crabmeat tastes best, but claw meat works great too. Only used canned crab as a last resort.
- If you don't have Old Bay seasoning, you can season with just salt and pepper.
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