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 ready in about 55 minutes pairs blue crab meat, stalks celery, large 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Blue Crab and Corn Chowder take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Blue Crab and Corn Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep blue crab meat from drying out.
Can I substitute ingredients in Blue Crab and Corn Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blue Crab and Corn Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Blue Crab and Corn Chowder?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
