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Creamy Crab and Corn Chowder

This photo is taken from above and features a white Dutch Oven filled with Creamy Crab and Corn Chowder. The close up is of a silver ladle that is filled with Creamy Crab and Corn Chowder. Everything is sitting on a wooden backdrop.

 

Corn and Crab Chowder Recipe

This Crab and Corn Chowder recipe brings back so many memories of a summer trip to the Florida coastline a few years back.

The wind whipped down the pier and the faint call of seagulls could be heard over the crashing surf.

Boats of all sizes and types could be seen across the dock and the deep bass of boat horns could be heard as they made their way to dock.


I just described my first introduction to the Florida Coastline and this delicious Crab and Corn Chowder.

A few years back we visited Panama City, Florida for a family vacation.

I had visited the California coastline, but never Florida until that trip a couple years ago.

One of the many things we experienced on that trip was a beautiful, quaint, dock-side restaurant called “Captain Anderson’s.”

We were told by the locals that Captain Anderson’s was the place to be for the best, freshest seafood in all of Florida.

Let me just say, they knew what they were talking about!

Everything from the appetizers to the main dish was absolutely perfect in every way.

I ordered a delightful Seafood Pot Pie that tasted exactly like this Crab Corn Chowder – just in a pie crust.

Since that trip in 2016, I have been craving the flavors of that beautiful seafood restaurant.

 

A large, white Dutch Oven is coming out of the right hand side of the frame, filled with Creamy Crab and Corn Chowder. A blue towel is under the pot and everything is placed on a wooden surface.

 

Easy Crab Chowder

As you may know, living here in Central Arkansas I’m quite a distance from any coast.

With us being so far inland, we don’t have access to fresh seafood and certainly not in your average grocery store.

I created this Creamy Crab and Corn Chowder recipe using the best ingredients I had access to.

I did have to use imitation crab meat which I know is probably an insult to those of you that have access to the real thing.

However, I will say this Creamy Crab and Corn Chowder is absolutely delicious – even with imitation crab. 😉

However, if you do have access to pure crab meat, I highly suggest using that because the real deal will always be better.

You could also use canned crab meat if you prefer.

 

A large, white, Dutch Oven is placed on a wooden back drop and filled with Creamy Crab and Corn Chowder. A silver ladle has dipped into the soup and is filled with the Crab Chowder.

 

How to Make Creamy Crab and Corn Chowder

Let’s start out by adding 3 cups of chicken broth and 5 tablespoons of butter to a 4 quart or larger Dutch Oven or stock pot.

I used my own homemade chicken broth which was frozen, so as you can see, I had to wait for some of it to melt.

Set the heat to medium and allow the butter to melt into the chicken broth, stirring it occasionally to prevent burning.

A large, white cast iron enameled Dutch Oven is sitting on a white stove top with chicken broth inside, some that is partially frozen, and half a stick of butter.

 

Add Corn and Spinach to the Corn and Crab Chowder

Once the butter is melted, add in 1 1/2 cups of frozen, whole kernel corn, 5 ounces of frozen, chopped spinach, 3 stalks of diced green onion, and 1 cup of freshly shredded carrots.

Stir the veggies into the liquid in the pot and add your seasonings.

You’ll need: 1 tablespoon fresh minced garlic, 1/2 teaspoon garlic salt, 1/2 teaspoon seasoned salt, 1/2 teaspoon ground black pepper, 1 teaspoon Old Bay Spice, 1 teaspoon onion powder.

Stir the seasonings into the other ingredients in the pot and continue to cook on medium high.

A large, white cast iron enameled Dutch Oven is sitting on a white stove top with chicken broth inside and half a stick of butter. Frozen chopped spinach, fresh shredded carrots, and frozen whole kernel corn has also been added to the contents in the Dutch Oven. The heat is on and the chicken broth is starting to bubble. A blue spatula is resting inside the pot and garlic salt, minced garlic, chopped green onion, onion powder, seasoned salt, ground black pepper, and Old Bay seasoning has been added in.

 

Allow the Veggies to Cook Until Tender

Place the lid on the Dutch Oven or stock pot and allow the veggies to cook on medium high for about 15 minutes.

You want the veggies to cook until completely tender, so you may need to adjust the cook time or temperature according to how your stove cooks.

 

A large, white cast iron enameled Dutch Oven is sitting on a white stove top with the lid on.

 

Chop the Crab for this Easy Crab Chowder Recipe

While the veggies cook in the butter and broth until tender, place 12 ounces of Crab meat or imitation Crab meat into a small bowl.

Chop the crab meat with a biscuit cutter until it is minced into small pieces.

 

A clear, glass mixing bowl with imitation crab and a silver biscuit cutter in the bowl.

Kitchen Trick to Easily Chop Crab Meat

Using a biscuit cutter to chop the crab meat may sound weird, but it’s a handy little kitchen hack I have learned.

Using a biscuit cutter to chop vegetables or meat is so much faster than using a knife!

 

A clear, glass mixing bowl filled with chopped artificial crab sitting on a black, granite counter top.

Creamy Crab and Corn Bisque

Add the chopped crab meat to the ingredients in the Dutch Oven or stock pot and stir well.

There won’t be a lot of liquid in the pot but don’t worry, we’re about to add some.

A large, white cast iron enameled Dutch Oven is sitting on a white stove top with chicken broth inside and half a stick of butter. Frozen chopped spinach and frozen whole kernel corn has also been added to the contents in the Dutch Oven. The heat is on and the chicken broth is starting to bubble. A blue spatula is resting inside the pot and garlic salt, minced garlic, chopped green onion, onion powder, seasoned salt, ground black pepper, and Old Bay seasoning has been added in. Chopped imitation crab has been added to the ingredients in the pot.

Easy Crab Bisque Recipe

Now that the veggies are cooked until tender, add in 2 cups of Heavy Whipping Cream and 3 cups of Whole Milk.

Reduce the heat to medium low – you don’t want the milk and cream to curdle!

A large, white cast iron enameled Dutch Oven is sitting on a white stove top with chicken broth inside and half a stick of butter. Frozen chopped spinach and frozen whole kernel corn has also been added to the contents in the Dutch Oven. The heat is on and the chicken broth is starting to bubble. A blue spatula is resting inside the pot and garlic salt, minced garlic, chopped green onion, onion powder, seasoned salt, ground black pepper, and Old Bay seasoning has been added in. Chopped imitation crab has been added to the ingredients in the pot. Heavy cream and whole milk has been added to the contents in the Dutch Oven.

 

How to Thicken Crab Soup

While the Crab Chowder simmers on the stove, add 1 cup of whole milk to a measuring cup along with 3 tablespoons of all purpose flour.

Whisk the milk and all purpose flour together until completely smooth with no lumps remaining.

 

A clear measuring cup is filled with milk and all purpose flour and a red whisk is resting inside of the measuring cup.

 

Creamy Crab and Corn Chowder is Ready to Serve!

Pour the milk and flour mixture into the Creamy Crab and Corn Chowder and stir continually.

The crab soup will begin to thicken into a chowder as you stir, creating that wonderful, thick and creamy texture of a seafood chowder.

 

 A large pot of cooked, Creamy Crab and Corn Chowder sitting on a white stove top with a blue spatula inside the pot.

How to Serve Creamy Crab Chowder

Serve this Creamy Crab and Corn Chowder while fresh and piping hot.

If you have bread bowls, you can slice the top off, scoop out the middle, and pour this steaming chowder into the warm bread bowl for a delightful presentation.

We also like to eat this seafood chowder with saltine crackers or oyster crackers on the side.

 

This photo features an overhead shot of a large, cast iron enameled cast iron Dutch Oven filled with Creamy Crab and Corn Chowder. A silver and black handled ladle rests on the left hand side of the pot and the pot is sitting on a blue towel. Everything has been placed on a wooden backdrop.

 

Side Items that Pair Perfectly with Creamy Corn and Crab Chowder

Looking for some side items or appetizer ideas that pair beautifully with this chowder? I’ve got some wonderful suggestions for you.

If you love shrimp, try this Shrimp Scampi from Julia’s Simply Southern – it won’t disappoint!

Another great side dish to pair with this chowder is  Shrimp and Grits with Andouille Cream Sauce from Soulfully Made.

Finally, add these Crab Stuffed Mushrooms from Norine’s Nest to your seafood menu for a wonderful appetizer.

 

A silver ladle filled with Creamy Crab and Corn Chowder is being held upright with the large white Dutch Oven below it that is filled with Creamy Crab and Corn Chowder. Everything sits on a wooden backdrop.

I hope you have enjoyed your time in my kitchen today as we created a wonderful, seafood chowder the entire family can enjoy.

Cozy up to the fire with a bowl of this Creamy Crab and Corn Chowder and enjoy the flavors of the Florida Coast, right in the comfort of your own home!

As always, I love having you here with me as we cook and reminisce together and I do hope you will come back soon for another visit.

Happy dining!

-Amy

 

 

 

 

5 from 1 vote
Print

Creamy Crab and Corn Chowder

This Creamy Crab and Corn Chowder brings all of the flavors of the Florida Coast to you in a warm, comforting dish.

Course Soup
Cuisine American
Keyword Creamy Crab and Corn Chowder, Creamy Crab Chowder, Easy Crab Bisque Recipe, Easy Crab Chowder Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 cups
Author Amy - The Speedy Spatula

Ingredients

  • 3 cups chicken broth
  • 4 cups whole milk
  • 2 cups heavy whipping cream
  • 5 tbsp butter salted or unsalted
  • 12 oz cooked, chopped crab real or imitation
  • 1 1/2 cup frozen whole kernel corn
  • 5 oz frozen chopped spinach
  • 1 cup shredded carrots
  • 3 stalks diced green onion
  • 1 tbsp fresh minced garlic
  • 1/2 tsp garlic salt
  • 1/2 tsp seasoned salt
  • 1/2 tsp ground black pepper
  • 1 tsp Old Bay Spice
  • 1 tsp onion powder
  • 3 tbsp all purpose flour

Instructions

  1. Pour the chicken broth into a 4 quart or larger stock pot or dutch oven and add the butter. 

  2. Set the heat to medium and allow the butter to melt while stirring it into the chicken broth.

  3. Once the butter is melted, add in the spinach, corn, carrots, green onion, minced garlic, garlic salt, old bay spice, onion powder, and ground black pepper.

  4. Stir all ingredients and place the lid on the pot. Allow to cook on medium high heat for 15 minutes or until the vegetables are cooked and tender.

  5. Place the crab into a a mixing bowl (I used imitation crab) and use a biscuit cutter to chop the crab into small pieces. If you're using real crab be sure to remove any pieces of shell that might be in the meat.

  6. Add the chopped crab to the stock pot with the other ingredients and cook an additional 10 minutes. 

  7. Turn the heat to medium low and add 3 cups of milk and the heavy cream. Stir the milk and cream into the other ingredients. 

  8. In a mixing cup, combine 1 cup milk with 3 tablespoons of all purpose flour and whisk together until smooth.

  9. Stir the milk and flour mixture into the ingredients in the stock pot and continue stirring until the contents thicken. 

  10. Remove from the heat and serve immediately or keep the heat on simmer until ready to serve. 

Recipe Notes

I used imitation crab for this recipe because nothing else was available in the region where I live. If you have access to fresh cooked crab, I suggest using that over imitation, although the imitation crab did give this recipe a wonderful flavor, the real deal is always going to be better. 

Shared at What’s for Dinner

Shared at Weekend Potluck

Also shared at Full Plate Thursday

View at Foodie Friday

 

November 28, 2018 By
4

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4 Comments

  • Reply
    Helen at the Lazy Gastronome
    December 2, 2018 at 2:53 pm

    I love a good chowder! Thanks for sharing at the What’s for Dinner party – hope your week is great!

  • Reply
    Miz Helen
    December 4, 2018 at 1:01 pm


    What a beautiful chowder, we will really enjoy this recipe! Hope you are having a good week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

    • Leave a Reply