fresh crab + corn chowder

A white-rimmed bowl filled with fresh corn + crab chowder, garnished with bacon, green onions and a chunk of Dungenesss crab.

Dungeness crab—the pride of our Pacific Northwest waters—is best eaten straight from the shell, but if you are lucky enough to have leftovers, this fresh corn and crab chowder lets you enjoy the crab one more time. The sweetness of the summer corn marries well with the sweet flavor of the crab. Creamed corn and potatoes thicken the broth without calling for a heavy cream base, and bacon, of course, provides the perfect salty, crispy finishing touch.

fresh corn + crab chowder

Print Recipe
Serves: 8 Cooking Time: 1 hour

Ingredients

  • 4 ounces (about 6 slices) thick-cut bacon
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 1 medium green pepper, diced
  • 1 jalapeño pepper, seeded and diced
  • 4 cups chicken broth
  • 1 cup whole milk
  • ¼ cup all-purpose flour
  • 3 white potatoes, skin on, diced
  • 4 ears corn, kernels cut from the cob
  • 1 (15-ounce) can creamed corn
  • 1 pound crabmeat
  • (about 3½ cups)
  • 2 teaspoons kosher salt
  • Freshly ground pepper
  • Sliced green onions, for garnish

Instructions

1

Cook the bacon in a Dutch oven over medium heat until crisp, then remove it and drain on paper towels, reserving 2 tablespoons of drippings in the Dutch oven. Crumble the bacon and set it aside.

2

Sauté the onion, celery, green pepper, and jalapeño pepper in the hot drippings over medium heat for 5 to 6 minutes, or until softened.

3

In a large bowl, whisk the chicken broth, milk, and flour until smooth. Add to the onion mixture. Stir in the potatoes, corn kernels, and creamed corn. Bring to a boil, then reduce the heat to a simmer for about 20 minutes, stirring occasionally, until the potatoes and corn are cooked.

4

Gently stir in the crabmeat, reserving some large chunks for garnishing. Season with salt and pepper to taste. Cook for a few minutes more, until thoroughly heated.

5

Portion the chowder into bowls, topping each with some crumbled bacon, green onions, and reserved crab chunks.

Notes

If fresh corn is not available, you can substitute 4 cups of frozen corn.

You Might Also Like

2 Comments

  • Reply
    Karen johnson
    December 2, 2016 at 2:21 am

    This is one of my favorites!
    …I will be forever thankful for the wonderful memories of catching crab with you, and the many ways you have taught us to eat crab!
    😊

  • Reply
    Therese Crahan
    December 7, 2016 at 11:13 pm

    It was a cold December day and fresh crab was on sale at QFC. What better time to try the crab corn chowder. Husband and son gave it an A+ Yummy!

  • Leave a Reply