Slow Cooker Maryland Crab and Corn Chowder

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A comforting chowder blending sweet corn and fresh crab simmered slowly to meld rich flavors from the Chesapeake Bay area. This American-inspired seafood recipe, ready in about 405 minutes, pairs fresh crab meat, frozen corn kernels, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 1 lb fresh crab meat
• 2 cups frozen corn kernels
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 2 medium (about 2 cups) russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup half-and-half
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a slow cooker, combine 1 large diced yellow onion, 2 diced celery stalks, 2 medium peeled and cubed russet potatoes (about 2 cups), 2 cups frozen corn kernels, and 4 cups chicken broth. Stir in 1 tsp fresh thyme leaves, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Step 2: Cover and cook on low for 6 hours until vegetables are tender.
3. Step 3: In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook for 2 minutes until the mixture is golden and bubbly.
4. Step 4: Gradually whisk in 1 cup half-and-half until smooth and thickened, about 3-4 minutes.
5. Step 5: Stir the thickened half-and-half mixture into the slow cooker. Add 1 lb fresh crab meat and gently fold to combine.
6. Step 6: Continue cooking on low for 30 minutes until the crab is heated through and the chowder is creamy.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley before serving warm with crusty bread.