Though Maryland crab soup or chowder usually includes tomato, I’m sticking with my favorite New England-style chowder for this recipe; it’s a blueprint for just about any seafood you might choose to include. The crab adds sweetness to the already rich and creamy chowder that is chock full of corn, potatoes, and bacon—enough to make a filling meal by itself.
What is Chowder?
Chowder is typically a stew made with potatoes and cream, but there are many regional types of chowder. Clams, fish, lobster, scallops, mixed seafood, shrimp, chicken, and corn are typical variations. It is a hearty, creamy soup that can be thick and comforting. (Manhattan clam chowder is tomato-based, making it an exception to the cream rule.)
The Best Crab for Chowder
Crabmeat is typically sold in plastic containers in the refrigerated seafood section at the market. The meat is fully cooked—steamed or boiled—and is usually pasteurized to kill bacteria and extend its shelf life. If you come across just-picked crabmeat (unpasteurized), go for it, but it is not that commonly available. If you’re able to find fresh or frozen crabmeat, that’s another option. You have a few choices when picking out crabmeat: Jumbo, lump, and backfin all have large chunks. Flake is just what you would expect, with smaller pieces of crab meat. Claw meat has a slightly brownish color and different texture, but is also delicious. In this recipe, I used a combination of lump crabmeat and claw meat for variety, and was happy with the result.
Tips for Making Crab and Corn Chowder
Use chicken stock for the broth. It’s a trick I learned from a French chef, and even though you are making seafood chowder, it adds a flavor that is not too fishy, savory, and delicious. To balance the sweetness of the crabmeat and corn, you’ll need some acidity. Lemon juice and white wine provide it. Be sure to use heavy cream. Heavy cream has enough fat in it to keep the chowder from curdling when you are cooking with wine or lemon juice. I love this easy tip for getting corn kernels off the cob. I also like this handy corn shucker tool. If corn isn’t in season, use good-quality frozen corn instead. No need to defrost.
How to Store and Freeze Chowder
Refrigerator storage: Ladle the hot soup into containers and let it cool for about 20 minutes (small containers will cool faster than the whole pot). Refrigerate for up to 3 days and reheat on the stovetop or in the microwave. Freezer storage: Soups with cream can take on a grainy texture when frozen, so freeze the chowder before you add the cream and add it when you reheat the chowder. Fill containers with the cream-free chowder, leaving 1 inch of headspace to allow for the soup to expand. Let it cool completely before topping it with a lid. Freeze for up to 4 months. To reheat, place frozen chowder in a saucepan with a thin layer of water on the bottom to prevent scorching. Cover the pot and set it over low heat. Be sure to bring it to a simmer and let cook for at least 1 minute. Add the cream and heat again.
Comforting, Cozy Chowders
Corn Chowder Chipotle Chicken Chowder Salmon Chowder Fish Chowder Roasted Poblano Corn Chowder
Stir in the lemon juice and parsley. Taste and add more salt, pepper, and lemon juice if needed. Serve. Store cooled, leftover soup in the fridge for up to 3 days. Love the recipe? Leave us stars below!
