Buffet-Style Warm Crab and Corn Chowder

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A rich, velvety chowder loaded with sweet crab meat and tender corn kernels, inspired by classic buffet offerings with a hint of smoky bacon. This American-inspired seafood recipe, ready in about 50 minutes, pairs bacon strips, yellow onion, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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

• 4 bacon strips
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 1 small, diced red bell pepper
• 3, minced garlic cloves
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups fresh or frozen corn kernels
• 2 medium, diced into 1/2-inch cubes red potatoes
• 1 cup heavy cream
• 8 oz lump crab meat
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot over medium heat, cook 4 strips chopped bacon until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Step 2: Add 1 medium diced yellow onion, 2 diced celery stalks, and 1 small diced red bell pepper to the bacon fat. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 3 minced garlic cloves and 1/4 cup all-purpose flour, cooking for 1-2 minutes to form a roux.
4. Step 4: Gradually whisk in 4 cups chicken broth, scraping the bottom of the pot. Add 2 cups corn kernels and 2 diced red potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
5. Step 5: Stir in 1 cup heavy cream, 8 oz lump crab meat, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 5 minutes until heated through but not boiling.
6. Step 6: Garnish with 2 tbsp chopped fresh parsley and reserved crispy bacon bits before serving.