Best 9 Sweet Corn And Crab Chowder Recipes

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Welcome to the delectable world of sweet corn and crab chowder, a culinary symphony that tantalizes taste buds and warms hearts. This creamy, flavorful soup, a harmonious blend of succulent crab and sweet corn, embodies the essence of comfort food. As you embark on this culinary journey, let us guide you through the delectable nuances of this classic chowder, offering insights into the freshest ingredients, the perfect balance of flavors, and the secrets to creating a truly unforgettable dish. Whether you're a seasoned chef or a home cook seeking culinary inspiration, prepare to delve into the art of crafting the ultimate sweet corn and crab chowder, a dish that will captivate your senses and leave you craving more.

Let's cook with our recipes!

CRAB AND CORN CHOWDER



Crab and Corn Chowder image

I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook- but had never been written down, until now!

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 16

1 medium onion, chopped
5 tablespoons butter
1/3 cup all-purpose flour
3-1/2 cups milk
4 bacon strips, cooked and crumbled
2 cans (6 ounces each) crabmeat, drained
2 medium potatoes, diced
1 small green peppeer, chopped
1 celery rib, chopped
1 can (8-1/4 ounces) whole kernel corn, drained
1 cup half-and-half cream
1 bay leaf
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper

Steps:

  • In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

Nutrition Facts : Calories 402 calories, Fat 21g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 859mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.

CORN AND CRAB CHOWDER



Corn and Crab Chowder image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob, or frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

Steps:

  • Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

MARYLAND CRAB-SWEET CORN CHOWDER



Maryland Crab-Sweet Corn Chowder image

This is a recipe from a bed and breakfast here in Maryland. Once we tried it, it became a family favorite and a traditional Thanksgiving dish.

Provided by Mom of Five

Categories     Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups frozen whole kernel corn
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon cooking oil
1 (14 1/2 ounce) can chicken broth
1 cup whipping cream
1/8-1/4 teaspoon salt
1/8 teaspoon white pepper
1 medium potato, peeled and finely chopped (1 cup)
1/4 cup yellow sweet peppers or 1/4 cup green sweet pepper
6 ounces crabmeat, fresh,frozen or canned

Steps:

  • In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown.
  • Carefully add chicken broth.
  • Bring to boiling; reduce heat.
  • Simmer, uncovered for 10 minutes.
  • Stir in whipping cream, salt, and white pepper.
  • Simmer, uncovered, for 10 min.
  • or until slightly thickened.
  • Watch carefully because it may foam and rise in pan.
  • Remove from heat; cool slightly.
  • Pour the cooled mixture into a blender container.
  • Cover and blend until smooth.
  • Return to same sauce pan.
  • Keep warm.
  • Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes.
  • Add chopped sweet pepper.
  • Cover and cook about 1 minute or til tender.
  • Drain.
  • Stir the drained vegetables into the soup.
  • Add the fresh or frozen crab meat; heat through.
  • If desired, garnish with parsley and red pepper strips.

Nutrition Facts : Calories 289.9, Fat 16.7, SaturatedFat 9.5, Cholesterol 66.2, Sodium 531.7, Carbohydrate 27.2, Fiber 3.2, Sugar 1.6, Protein 11

CRAB CORN CHOWDER



Crab Corn Chowder image

No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of satisfying chowder in no time. Canned corn and crab blend beautifully in this creamy, colorful soup. -Sarah McClanahan, Raleigh, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

3 teaspoons chicken bouillon granules
2 cups boiling water
6 bacon strips, diced
1/3 cup each diced sweet red, yellow and orange peppers
1/2 cup chopped onion
1/4 cup all-purpose flour
3 cups half-and-half cream
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 teaspoons seasoned salt
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
1/2 cup minced chives

Steps:

  • Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings. , In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook until heated through, stirring occasionally (do not boil). Stir in the crab. Top each serving with bacon and chives.

Nutrition Facts : Calories 290 calories, Fat 12g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 1195mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.

CRAB & SWEETCORN CHOWDER



Crab & sweetcorn chowder image

This low-fat soup is packed with flavour and so simple to cook

Provided by Good Food team

Categories     Dinner, Soup

Time 35m

Yield Serves 4

Number Of Ingredients 9

1 onion , finely chopped
1 leek , green and white parts separated and sliced
2 carrots , chopped
850ml-1 litre/1.5 pints - 1.75 pints low-sodium chicken or vegetable stock
1 large potato , diced
175g/ 6oz frozen sweetcorn
170g can white crabmeat , drained
4 tbsp light crème fraîche
1 tsp chopped chives

Steps:

  • Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
  • Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.

Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.68 milligram of sodium

EASY CORN AND CRAB CHOWDER



Easy Corn and Crab Chowder image

This is a simple yet flavorful chowder that can be prepared in a jiffy. Chicken curry variation is just as easy, and just as tasty. Leftovers make a great casserole or au gratin the next day.

Provided by R. Estes

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Yield 4

Number Of Ingredients 12

1 russet potato, peeled and cubed
5 slices bacon, diced
½ onion, chopped
1 (6 ounce) can crab meat, drained
½ teaspoon parsley flakes
2 tablespoons butter
⅓ cup all-purpose flour
¼ cup dry white wine
1 cube chicken bouillon
1 ½ cups milk
1 (15 ounce) can creamed corn
salt and pepper to taste

Steps:

  • Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
  • In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
  • Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
  • When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
  • For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

Nutrition Facts : Calories 485.1 calories, Carbohydrate 45.6 g, Cholesterol 83.9 mg, Fat 24.6 g, Fiber 3.1 g, Protein 20.4 g, SaturatedFat 10.3 g, Sodium 1146.2 mg, Sugar 9.4 g

SHERYL'S CORN AND CRAB CHOWDER



Sheryl's Corn and Crab Chowder image

You don't have to run to a fancy restaurant to enjoy this delicious corn and crab chowder!

Provided by sfarrish

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h15m

Yield 10

Number Of Ingredients 23

5 slices bacon
1 tablespoon clarified butter
¾ cup chopped onion
¼ cup chopped green bell pepper
½ cup chopped celery
1 ½ teaspoons minced garlic
¼ cup dry white wine
1 teaspoon brandy
1 ½ teaspoons dried basil
1 teaspoon ground white pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 ½ quarts chicken stock
½ cup butter
½ cup all-purpose flour
3 cups heavy cream
1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 tablespoon Creole seasoning
1 pound fresh lump crabmeat, shell pieces removed

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
  • Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
  • While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
  • Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.

Nutrition Facts : Calories 709.3 calories, Carbohydrate 46.1 g, Cholesterol 240.2 mg, Fat 48 g, Fiber 5.3 g, Protein 25.1 g, SaturatedFat 27.3 g, Sodium 1016.2 mg, Sugar 4 g

FRESH CORN AND CRAB CHOWDER



Fresh Corn and Crab Chowder image

I adapted this recipe from a camping cookbook, Simple Foods for the Pack, by Claudia Axcell, Diana Cooke and Vikki Kinmont. Originally almost all the ingredients were dehydrated (except for the canned crab) so that you can just throw them all in a ziplock and heat them in camp with water. This is probably a great idea for OAMC, but this recipe is also very fast to put together if you haven't made it ahead. I had it on the table within half an hour from start to finish, and that included time to cook the potatoes in the microwave. This chowder is very rich even without any dairy in it, and obviously you could make it vegetarian without the crab.

Provided by kitchengrrl

Categories     Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon butter or 1 tablespoon oil
1 onion, minced fine
1 stalk celery & leaves, minced fine
1 large garlic clove, pressed
2 ears fresh corn, cooked and kernels removed
4 small boiling potatoes, cooked and chopped
2 tablespoons cornmeal
2 tablespoons whole wheat flour
1 tablespoon parsley flakes or 1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon thyme
1 tablespoon paprika
1 teaspoon Old Bay Seasoning
2 cups chicken stock or 2 cups fish stock
2 cups water
2 (6 ounce) cans lump crabmeat
chopped cilantro, for garnish

Steps:

  • In a 1 qt saucepan, sauté onion and celery in butter until translucent. Add garlic and sauté until fragrant, about 30 seconds.
  • Add all remaining ingredients EXCEPT crabmeat and cilantro. Bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.
  • Add the crab meat, heat through and serve garnished with cilantro.

Nutrition Facts : Calories 236.5, Fat 4.3, SaturatedFat 1.7, Cholesterol 50.5, Sodium 747.6, Carbohydrate 32.4, Fiber 3.7, Sugar 4, Protein 18.2

CORN AND SEAFOOD CHOWDER



Corn And Seafood Chowder image

Provided by Tom Colicchio

Categories     lunch, weekday, soups and stews, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

6 ears corn
4 cups heavy cream
2 tablespoons extra virgin olive oil
2 ounces lean slab bacon, finely diced
1 cup finely diced onion
2 medium leeks, white part only, finely diced
1 stalk celery, finely diced
2 Idaho potatoes, peeled and finely diced
4 tablespoons butter
2 cups small chanterelles, about 5 ounces, stems scraped
3/4 teaspoon caraway seeds
6 sprigs fresh thyme
Salt and freshly ground black pepper
1/2 to 1 cup chicken stock (optional)
1 pound peeky-toe crab meat, jumbo lump crab meat or diced lobster meat or a mixture

Steps:

  • Strip kernels from cobs, and reserve. Place cobs in a saucepan with cream, bring to a boil, and set aside to cool.
  • Heat oil in a large, heavy saucepan. Add bacon, and sauté over medium heat until it barely begins to brown. Stir in onion, leeks and celery. Sauté until translucent. Add potatoes, and stir. Remove cobs from cream, strain cream, and add to saucepan. Bring to a simmer. Add corn kernels. Cook until potatoes are tender, about 15 minutes.
  • Melt 2 tablespoons butter in a skillet. Add chanterelles, and sauté over medium-low heat until tender but not browned. Add to soup. Add caraway seeds, thyme, salt and pepper to taste. Thin soup with chicken stock if desired.
  • Just before serving, melt remaining butter in a small skillet, add crabmeat or lobster, and warm in butter. Put in soup plates or add to soup. Bring soup to a simmer, check seasonings, and serve.

Nutrition Facts : @context http, Calories 707, UnsaturatedFat 22 grams, Carbohydrate 34 grams, Fat 58 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 33 grams, Sodium 893 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • Use fresh or frozen corn. Fresh corn is best, but frozen corn is a good option if fresh corn is not available.
  • Use a variety of vegetables. In addition to corn, you can add other vegetables to your chowder, such as potatoes, carrots, celery, and onions.
  • Use a good quality seafood stock. The seafood stock is the base of your chowder, so it's important to use a good quality stock. You can make your own seafood stock or use a store-bought stock.
  • Don't overcook the seafood. Seafood cooks quickly, so it's important not to overcook it. Otherwise, it will become tough and chewy.
  • Add a splash of cream or milk. A splash of cream or milk will help to thicken your chowder and make it more creamy.
  • Season to taste. Season your chowder with salt and pepper to taste.
  • Serve with a side of bread or crackers. Chowder is a hearty soup that can be served as a main course or a side dish. Serve it with a side of bread or crackers for a complete meal.

Conclusion:

Sweet corn and crab chowder is a delicious and easy-to-make soup that is perfect for a cold night. It is also a great way to use up leftover corn and crab. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.

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