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Creamy Crab and Corn Chowder

Creamy crab and corn chowder simmers Yukon Gold potatoes in a seasoned, creamy broth until tender. Lump crabmeat and crisp bacon finish each bowl with sweet, savory flavor and contrasting texture.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bacon slices, chopped
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery ribs diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 1 tsp Old Bay seasoning
  • 4 cups low-sodium chicken broth
  • 1.5 lb Yukon Gold potatoes cut into 1/2-inch pieces
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cups frozen corn
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 lb lump crabmeat picked over for shell fragments

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium heat, cook the chopped bacon until crisp, 6 to 8 minutes.
  2. Transfer the bacon to a paper-towel-lined plate, leaving about 2 tablespoons of drippings in the pot.
  3. Add the butter, onion, and celery to the pot and cook, stirring occasionally, until softened, 5 to 7 minutes.
  4. Stir in the garlic and cook for 30 seconds.
  5. Stir in the flour and Old Bay and cook for 1 minute.
  6. Gradually whisk in the broth until smooth.
  7. Add the potatoes, salt, and pepper.
  8. Bring to a simmer and cook uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
  9. Stir in the corn, milk, and heavy cream and simmer gently for 5 minutes; do not let the chowder boil.
  10. Fold in the crabmeat and cooked bacon and heat gently until steaming, 3 to 5 minutes.

Notes

For the best texture, do not let the chowder boil after adding the milk and cream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy and potatoes may change texture. For a gluten-free option, use a 1:1 gluten-free flour blend.