Real Deal Corn and Crab Chowder

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A rich, creamy chowder with sweet corn and fresh crab, featuring the purest ingredients for an authentic coastal experience. This American-inspired soup recipe, ready in about 50 minutes, pairs fresh corn kernels, crab meat, diced potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 2 cups (from 3 ears) fresh corn kernels
• 8 oz, picked over crab meat
• 1.5 cups diced potatoes
• 1/2 cup, finely diced onion
• 1/2 cup, diced celery
• 1/2 cup heavy cream
• 2 cups chicken broth
• 2 tbsp butter
• 1 tbsp all-purpose flour
• 1 tsp dill weed
• 1/2 tsp sea salt

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

Instructions

1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add diced onion and celery, cooking for 5 minutes until softened. Stir in 1 tbsp all-purpose flour and cook for 1 minute to form a roux.
2. Step 2: Gradually whisk in 2 cups chicken broth, then add diced potatoes and corn kernels. Bring to a gentle simmer and cook for 15 minutes until potatoes are tender.
3. Step 3: Stir in 8 oz crab meat, 1/2 cup heavy cream, 1 tsp dill weed, and 1/2 tsp sea salt. Simmer uncovered for 5 minutes until heated through and flavors meld, stirring gently to avoid breaking crab meat. The chowder should be thick enough to coat the back of a spoon.