Crab-and-Corn Chowder

This chowder is loaded with goodies.

Crab-and-Corn Chowder
Photo: Will Dickey; Prop Styling: Christina Daley; Food Styling: Rishon Hanners
Active Time:
55 mins
Total Time:
55 mins

"I'll start with the chowder." There's nothing better than ordering a warm bowl or cup of chowder as an appetizer at a great seafood restaurant. And if you love chowder, there's no doubt that you have a favorite spot for enjoying the one you love. The best chowder is rich, creamy, and extra vibrant from the in-season vegetables and fresh seafood used in the recipe. And while digging into a bowl at a beautiful waterside location is always a treat, it's actually easy enough to make a hearty batch at home. Our Crab and Corn Chowder is loaded with delicious seasonal flavors and plenty of sweet lump crabmeat and corn. The addition of Old Bay seasoning, black pepper, and small jalapeño chile give this a nice bit of heat. For those who love Old Bay (we see you), go on and add even more than the ¼ teaspoon that this recipe calls for. Our recipe includes chopped bacon, which gives the chowder an extra bit of depth. Make a batch of this recipe for weeknight suppers, alfresco dinner parties in the summer, or serve it in a bread bowl for a cozy fall gathering.


  • 6 center-cut bacon slices, chopped (1 ¼ cups)

  • 1 medium-size red bell pepper, chopped (1 ½ cups)

  • 1 medium-size yellow onion, chopped (1 ⅓ cups)

  • 2 medium celery stalks, chopped (¾ cup)

  • 1 small jalapeño chile, seeded and finely chopped (2 ½ Tbsp.)

  • 4 cups chicken stock

  • ¼ cup all-purpose flour

  • 3 cups fresh corn kernels (about 6 ears)

  • 1 pound fresh lump crabmeat, drained and picked over

  • 1 cup heavy whipping cream

  • ¼ teaspoon kosher salt

  • ¼ teaspoon Old Bay seasoning

  • ¼ teaspoon black pepper

  • ½ cup chopped fresh cilantro, plus more for garnish

  • Oyster crackers


  1. Cook bacon in a medium-size Dutch oven over medium, stirring occasionally, until crisp, 10 to 12 minutes. Drain bacon on paper towels, reserving 2 tablespoons drippings in Dutch oven.

  2. Add bell pepper, onion, celery, and jalapeño to drippings in Dutch oven; cook over medium-high, stirring occasionally, until slightly softened, about 4 minutes. Meanwhile, whisk together stock and flour in a medium bowl until smooth.

  3. Stir stock mixture and corn into bell pepper mixture in Dutch oven. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until flavors meld, about 20 minutes. Gently stir in crabmeat, whipping cream, salt, Old Bay, and black pepper; cook, stirring often, until crab is heated through, about 4 minutes. Stir in cilantro. Divide chowder evenly among bowls; top with bacon, and garnish with additional cilantro and oyster crackers.

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