Corn and Crab Chowder Recipe

Name: Corn and Crab Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter, unsalted; 1 medium onions chopped; 1 clove garlic chopped; 3 cups corn fresh; 1/4 cup water; 1 1/2 tablespoons cornstarch; 2 cups milk whole; 3/4 cup crab meat lump; 1 cup heavy whipping cream; 2 each poblano peppers roasted and diced; 1 each chipotle chili peppers canned, diced; 1 x salt to taste; 1 x thyme chopped fresh or cilantro

Servings: persons

4 tablespoons butter, unsalted
1 medium onions chopped
1 clove garlic chopped
3 cups corn fresh
1/4 cup water
1 1/2 tablespoons cornstarch
2 cups milk whole
3/4 cup crab meat lump
1 cup heavy whipping cream
2 each poblano peppers roasted and diced
1 each chipotle chili peppers canned, diced
1 x salt to taste
1 x thyme chopped fresh or cilantro

1
Melt 2 tablespoon butter in a large saucepan.
2
Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes.
3
Transfer to a blender and add corn kernels, water and cornstarch.
4
Blend until smooth.
5
Melt remaining butter in same pan.
6
Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes.
7
Add milk and heat to a simmer.
8
Cover partially and simmer 15 minutes, stirring often.
9
Strain soup, pressing on solids to remove as mush liquid from the corn as possible.
10
Return strained mixture to pan, and add crab, cream, poblano chilies, chipotle chili and salt.
11
Heat to a simmer.
12
Serve hot, garnished with thyme or cilantro.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons butter, unsalted, 1 medium onions chopped, 1 clove garlic chopped, 3 cups corn fresh, and more.

Yes, Corn and Crab Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn and Crab Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions