Spicy Maryland Crab and Corn Chowder

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Spicy Maryland Crab and Corn Chowder
Serves 4
This soup is similar to a New England Clam Chowder and also similar to one of our other soups, Creamy Chicken..., but uses seafood broth instead of clam juice and crab instead of clams. You can garnish it with Oyster Crackers just like any chowder.
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  1. 2 strips Bacon, raw, finely chopped
  2. 1⁄2 stick Butter, salted
  3. 1⁄2 cup Onions, diced
  4. 1⁄2 cup Celery, diced
  5. 1⁄4 cup Red Bell Pepper, diced
  6. 2 tsp. Garlic, minced
  7. 1⁄3 cup All Purpose Flour
  8. 3 cup Seafood Broth / Stock (Kitchen Basics brand or equiv.)
  9. 1⁄2 cup Heavy Cream
  10. 1⁄2 cup Sweet Corn Kernels
  11. 1 Lb Crab Meat, pasteurized (lump), with juices
  12. 1 tsp. Parsley Flakes
  13. 1⁄8 tsp. Cayenne Pepper
  14. 1 pinch Thyme, dry
  15. 1 tsp. Worcestershire Sauce
  16. 1 cup Idaho Potatoes, diced 3/8"
  1. In a medium size saucepan, saute bacon until just crisp.
  2. Add butter, onions, celery and red bell pepper and saute 2 to 3 minutes.
  3. Add garlic and saute 2 minutes longer.
  4. Add flour and cook while stirring for 3 to 5 minutes or until flour has cooked into ingredients to make a roux.
  5. Add seafood stock and cream and bring to a simmer. Gently simmer for 15 minutes.
  6. Add crab meat (with any juices), and all remaining ingredients except potatoes. Bring to a simmer.
  7. Add potatoes and simmer 10 minutes or until potatoes are JUST tender.
  8. Adjust seasonings and thickness with additional seafood stock or water.
  9. Serve.
Nino Salvaggio https://www.ninosalvaggio.com/