There is something incredibly soothing about a steaming bowl of homemade crab and corn chowder. This rich, velvety soup brings the essence of the coast right into your kitchen, regardless of the season.
I remember the first time I made this dish for a small dinner party with friends. The sweetness of the corn paired so perfectly with the savory depth of the beef turkey turkey bacon that the pot was scraped clean in minutes.
It has since become my go-to recipe whenever I need a meal that feels luxurious but requires minimal effort. If you enjoy fresh flavors like those found in my corn and black bean guacamole, you will adore how the ingredients here shine.
This chowder strikes a beautiful balance between hearty potatoes, tender crab meat, and a creamy, flavorful broth. It is comfort food elevated to a whole new level.
Why you’ll love this crab and corn chowder
- It features a perfect contrast of flavors, mixing sweet corn kernels with smoky, savory beef turkey turkey bacon.
- The recipe is surprisingly fast, coming together in just about an hour for a restaurant-quality meal.
- You can easily adjust the spice level by adding more or less jalapeño to suit your family’s taste.
- This crab and corn chowder is versatile enough to serve as a light lunch or a hearty main dinner.
- It uses accessible ingredients like potatoes and frozen corn, making it easy to shop for year-round.
Ingredients
- 4 slices smoked beef turkey turkey bacon or turkey turkey turkey bacon, chopped
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock or vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 3 cups fresh or frozen sweet corn kernels
- 1 tablespoon fresh thyme leaves
- 1 pound jumbo lump crab meat, picked over for shells
- Salt and freshly ground black pepper to taste
- Fresh chives and parsley, chopped for garnish
Directions
Step 1
Crab and corn chowder makes every moment feel uplifting. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped beef turkey turkey bacon or turkey turkey turkey bacon and cook until it becomes crispy and golden brown.
Step 2
Use a slotted spoon to remove the crispy meat, setting it aside on a paper towel-lined plate. Be sure to leave about one tablespoon of the rendered fat in the bottom of the pot.
Step 3
Add the butter to the pot with the rendered fat and allow it to melt. Toss in the diced onion, celery, red bell pepper, and jalapeño.
Step 4
Sauté the vegetables for 6 to 8 minutes. You want them to become softened and translucent, releasing their aromatic flavors.
Step 5
Stir in the minced garlic and cook for just another minute until it becomes fragrant. Sprinkle the flour evenly over the vegetables.
Step 6
Stir constantly for 2 minutes to cook out the raw flour taste. This step ensures your chowder will have a smooth texture later.
Step 7
Gradually whisk in the seafood stock, taking care to smooth out any lumps. Pour in the milk and heavy cream, stirring gently to combine.
Step 8
Add the diced potatoes, corn kernels, and fresh thyme leaves to the liquid. Increase the heat to bring the mixture to a gentle boil.
Step 9
Once boiling, reduce the heat to low. Simmer the soup uncovered for 15 to 20 minutes.
Step 10
Check the potatoes by piercing one with a fork; they should be tender. The soup should also be thickened to a creamy consistency.
Step 11
Gently fold in the lump crab meat and the reserved crispy beef turkey turkey bacon. Simmer for only 2 to 3 minutes to warm the crab without breaking the delicate lumps.
Step 12
Season the soup with salt and black pepper to your taste. Ladle the hot chowder into bowls and garnish generously with fresh chives and parsley before serving.
Variations, pairings, and serving ideas
Variations
You can easily customize this crab and corn chowder by adding extra vegetables. Try tossing in diced carrots or sweet peas along with the corn for added color and nutrition.
For a spicy kick, leave the seeds in the jalapeño or add a pinch of cayenne pepper. This adds a wonderful heat that cuts through the rich creaminess of the broth.
If you prefer a thicker soup without using more flour, blend a cup of the cooked corn and potatoes before adding the crab. Stir this puree back into the pot for a naturally dense texture.
Pairings
This soup pairs beautifully with a fresh green salad tossed in a lemon vinaigrette. The acidity of the dressing helps cleanse the palate between rich spoonfuls of chowder.
Serve warm, crusty bread or garlic toast on the side for dipping. Sourdough or a baguette works perfectly to soak up the creamy broth.
For a complete seafood feast, serve this as a starter before a main course of grilled fish. It also works well alongside light sandwiches for a casual lunch.
Serving ideas
Serve this chowder in hollowed-out bread bowls for a fun and rustic presentation. This is especially comforting during colder months and makes for hearty portions.
Garnish each bowl individually with a drizzle of high-quality olive oil or a sprinkle of paprika. This adds a professional touch and a pop of vibrant color.
Place small bowls of extra toppings like chopped chives, shredded cheese, or extra crispy beef turkey turkey bacon on the table. Letting guests customize their own bowls is always a crowd-pleaser.
Storage and make-ahead tips
Storage
Leftover crab and corn chowder can be stored in an airtight container in the refrigerator. It will keep fresh for up to 3 days.
When reheating, do so gently on the stovetop over low heat. Avoid boiling the soup, as high heat can cause the dairy to curdle and the crab to become rubbery.
Freezing is not recommended for this recipe because of the dairy and potatoes. The cream tends to separate and potatoes can become grainy when thawed.
Make-ahead
You can chop all the vegetables and the beef turkey turkey bacon a day in advance. Store them in separate containers in the fridge to speed up the cooking process.
If you want to prepare the soup ahead of time, stop before adding the crab and milk. Store the vegetable base and finish the soup with the dairy and seafood just before serving.
Measuring out your spices and flour beforehand is another great time-saver. Having everything ready to go makes the actual cooking process stress-free.
Common mistakes when making Crab and Corn Chowder
- Boiling the soup vigorously after adding the dairy, which can cause the cream to separate and curdle.
- Adding the delicate crab meat too early in the cooking process, causing it to break apart and become tough.
- Not cooking the flour long enough with the vegetables, resulting in a pasty or raw flour taste in the finished dish.
- Skipping the step of rendering the beef turkey turkey bacon fat, which deprives the soup of that essential smoky foundation.
- Overcooking the potatoes until they disintegrate, losing the nice chunky texture that defines a good chowder.
Final notes
This crab and corn chowder is truly a celebration of textures and flavors. It manages to be elegant enough for guests yet simple enough for a weeknight treat.
Remember to taste your soup frequently as you cook. Adjusting the salt and pepper at the end makes a huge difference in bringing all the ingredients together.
I hope this recipe brings warmth and joy to your table. It is one of those dishes that feels like a hug in a bowl.
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Crab and Corn Chowder
A rich and creamy coastal favorite featuring sweet corn kernels, tender lumps of crab meat, and smoky beef turkey turkey bacon. This comforting soup balances savory depth with a hint of jalapeño heat, making it the perfect year-round indulgence.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 4 slices smoked beef turkey turkey bacon or turkey turkey turkey bacon, chopped
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock or vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 3 cups fresh or frozen sweet corn kernels
- 1 tablespoon fresh thyme leaves
- 1 pound jumbo lump crab meat, picked over for shells
- Salt and freshly ground black pepper to taste
- Fresh chives and parsley, chopped for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped beef turkey turkey bacon until crispy. Remove the turkey turkey bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the pot.
- Add the butter to the pot with the rendered fat. Once melted, add the onion, celery, red bell pepper, and jalapeño. Sauté for 6-8 minutes until the vegetables are softened and translucent.
- Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Gradually whisk in the seafood stock, ensuring there are no lumps. Add the milk, heavy cream, diced potatoes, corn, and fresh thyme. Bring the mixture to a gentle boil, then reduce heat to low.
- Simmer uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork and the soup has thickened.
- Gently fold in the lump crab meat and the reserved crispy beef turkey turkey bacon. Simmer for just 2-3 minutes to warm the crab through without breaking up the lumps. Season with salt and black pepper to taste.
- Ladle the hot chowder into bowls and garnish generously with fresh chives and parsley before serving.
Notes
For a thicker chowder, you can mash a few of the cooked potatoes against the side of the pot before adding the crab. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop; do not boil.
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 485
- Sugar: 8g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 110mg