Maryland Crab Sweet Corn Chowder
Dive into the flavors of Chesapeake Bay with this Maryland Crab Sweet Corn Chowder, a rich and luxurious recipe that merges the fresh sweetness of corn with the briny richness of lump crab meat. Made with golden potatoes, diced vegetables, and a touch of heavy cream, this chowder achieves the perfect balance of creamy comfort and hearty texture. Old Bay seasoning infuses the dish with classic coastal flair, while fresh scallions and parsley add a pop of color and freshness. Ideal for a cozy family dinner or an elegant starter, this soup is ready in under an hour and pairs beautifully with crusty bread or oyster crackers. Perfect for showcasing fresh Maryland blue crab, this chowder is a celebration of summer’s finest ingredients in a bowl!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 celery stalks, diced
- 1 medium red bell pepper, diced
- 3 medium golden potatoes, peeled and diced
- 4 cups chicken or seafood stock
- 3 cups fresh sweet corn kernels (from about 4 ears) or frozen sweet corn
- 1 cup heavy cream
- 2 teaspoons Old Bay seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound lump Maryland blue crab meat
- 2 scallions, thinly sliced
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat a large pot over medium heat and add the butter and olive oil. Once melted, stir in the diced onion, garlic, celery, and red bell pepper. Sauté for about 5 minutes until the vegetables are tender and fragrant.
Add the diced potatoes to the pot, followed by the chicken or seafood stock. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender but not falling apart.
Stir in the corn kernels and continue to cook for another 3-5 minutes, allowing the flavors to meld.
Lower the heat and slowly add the heavy cream, stirring continuously to prevent curdling. Season the chowder with Old Bay seasoning, salt, and black pepper.
Gently fold in the lump crab meat, being careful to keep the crab pieces intact. Allow the chowder to simmer for 2-3 minutes to warm the crab through, but avoid boiling to maintain the delicate texture of the crab.
Taste the chowder and adjust seasonings if needed.
Ladle the chowder into bowls and garnish with thinly sliced scallions and chopped parsley, if desired. Serve hot with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.4 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1053 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
