Maryland Crab Chowder

Maryland Crab Chowder

When sweet summer corn and fresh crab are both in season, this Maryland Crab Chowder just has to happen. Smoky bacon, soft potatoes, and lump crab meat simmer together in a rich creamy broth that tastes like a little coastal getaway at home. It’s easy enough for a relaxed weekend dinner but good enough to make everyone excited for chowder night.

Course Dinner, Lunch

Cuisine American

Diet Vegetarian

Recipe Type Corn, Crab, Dutch Oven, Fall, Garden Harvest, Rainy Day, Soups, Summer, Summer Dinner, Vegetarian

Skill Level Easy

Prep Time 15

Cook Time 30

Total Time 40

Servings

Calories 478kcal

Author Angela G.

Equipment

dutch oven

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

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.

Nutrition