Sweet Corn and Chesapeake Crab Chowder

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A creamy chowder combining sweet regional corn with tender Chesapeake Bay crab meat, flavored with smoky bacon and fresh herbs. This American-inspired seafood recipe, ready in about 50 minutes, pairs bacon, diced, yellow onion, diced, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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

• 4 slices bacon, diced
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 2 cups fresh corn kernels (about 3 ears)
• 2 medium potatoes, peeled and diced
• 1 cup heavy cream
• 8 oz lump crab meat
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh chives, chopped

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 slices diced bacon until crisp, about 6-7 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
2. Step 2: Add 1 medium diced yellow onion and 2 diced celery stalks to the bacon fat and sauté for 5 minutes until softened. Stir in 3 tbsp all-purpose flour and cook for 2 minutes to form a roux, stirring constantly.
3. Step 3: Slowly whisk in 4 cups chicken broth, ensuring no lumps. Add 2 cups fresh corn kernels and 2 medium diced potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
4. Step 4: 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. Heat gently for 5 minutes until warmed through. Garnish with 2 tbsp chopped fresh chives and the reserved crispy bacon before serving.