Sweet Corn and Chesapeake Crab Chowder
A creamy chowder combining sweet regional corn with tender Chesapeake Bay crab meat, flavored with smoky bacon and fresh herbs. This american-inspired seafood ready in about 50 minutes pairs bacon, diced, medium 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Corn and Chesapeake Crab Chowder take to make?
Total time is about 50 minutes (15 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 Sweet Corn and Chesapeake Crab 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 bacon, diced from drying out.
Can I substitute ingredients in Sweet Corn and Chesapeake Crab 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 Sweet Corn and Chesapeake Crab 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 Sweet Corn and Chesapeake Crab 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.
