Blue Crab and Corn Chowder
Creamy Maryland blue crab chowder with fresh corn, potatoes, and a touch of heat from Calico beans. This American-inspired seafood recipe, ready in about 55 minutes, pairs blue crab meat, celery, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz blue crab meat
- 2 stalks celery
- 1 large onion
- 2 medium potatoes
- 1 cup corn kernels
- 1/2 cup heavy cream
- 1/4 cup Calico beans
- 2 tbsp butter
- 2 tbsp flour
- 2 bay leaves
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Equipment for this recipe
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Instructions
- Step 1: Dice 1 large onion, 2 celery stalks, and 2 medium potatoes into 1/4-inch cubes. Melt 2 tbsp butter in a pot, sauté onions and celery 3 minutes, then add potatoes and cook 2 minutes.
- Step 2: Sprinkle 2 tbsp flour over vegetables, stir 1 minute. Add 4 cups crab broth (or water), 2 bay leaves, and 1/4 cup Calico beans. Bring to a boil, then simmer 15 minutes.
- Step 3: Stir in 1 cup corn kernels and 12 oz crab meat. Add 1/2 cup heavy cream, season with salt and pepper. Simmer 10 minutes until thickened. Remove bay leaves before serving.
