Crab and Corn Chowder

Crab and Corn Chowder
Crab and Corn Chowder

This is a recipe that I've been waiting all summer to make and this week's trip to the local farmer's market provided us with some of the sweetest corn of the season. You can make this throughout the year using frozen or even canned corn, but nothing beats freshly picked, sweet white corn. The sweetness of the corn combined with the saltiness of the bacon creates an almost magical balance.

This crab and corn chowder recipe came together relatively quickly and I did take some extra time to grill the corn and potatoes, but you could certainly saute them on the stovetop as well.

If you have access to really fresh seafood, it is worth adding instead of canned or frozen, but either way this chowder was rich, hearty, just a tad spicy and simply delicious!

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Prep Time: 30 min.
Cooking Time: 30 min.
Category: Soup, Seafood
  • 3-4 ears of sweet corn on the cob
  • 12 ounces (about 2 1/2 cups) Yukon Gold potatoes, diced (peeling is optional)
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 3 celery ribs, sliced
  • 1 small red bell pepper, chopped
  • 1 clove garlic, minced
  • 3 Tablespoons flour
  • 1 (10 ounces) can fat free evaporated milk
  • 2 cups chicken or fish broth - we used fat-free, reduced sodium chicken broth
  • 1/2 teaspoon grated Whole Nutmeg
  • 1 Tablespoon Gulf Coast Bay Seasoning
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 12 ounces seafood (fish, crab, shrimp) - we used fresh blue crab
  • Fresh or Dried Parsley Flakes to taste
  • 4 slices cooked bacon, crumbled
  • Coarse Ground Black Pepper to taste
  1. Lightly brush the potatoes and corn with just enough olive oil to coat.
  2. On the grill or in a grill basket, grill the corn and potatoes on medium heat until cooked and slightly charred. Allow corn to cool and cut from the cob. If you do not have a grill basket, cut the potatoes into slices first and dice them after grilling.
  3. In a large saucepan over medium heat, saute onion, celery, bell pepper, and garlic in remaining olive oil about 4 minutes until softened.
  4. Add cooked potatoes and saute for 1 minute
  5. Sprinkle with flour and cook 1 more minute, stirring constantly
  6. Stir in milk, broth, grilled corn, Whole Nutmeg, Gulf Coast Bay Seasoning, and Crushed Red Pepper Flakes
  7. Cover, reduce heat and simmer about 20 minutes until potatoes are fork tender
  8. Stir in seafood and cook an additional 5 minutes
  9. Ladle into bowls and garnish with Dried Parsley Flakes, crumbled bacon, and Coarse Ground Black Pepper