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Corn & Crab Chowder

  • Yield: 6-8 servings 1x


  • 4 strips bacon, chopped
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 2 tablespoons flour
  • 2 cups whole milk
  • 4 cups seafood stock
  • 2 medium Yukon Gold potatoes, diced
  • 1 bay leaf
  • 2 teaspoons fresh thyme, chopped
  • 3 cups frozen corn
  • 1 cup half-and-half
  • 2 cups fresh lump crabmeat
  • Fresh chives, chopped
  • Juice of 1 lemon
  • Salt and pepper, to taste


  1. Crisp the bacon in a large stockpot and reserve. Add the butter to the drippings and once melted, sauté the onions, celery, and bell pepper until tender, about 5 minutes. Add the garlic and flour and toss everything to coat. Cook for another minute.
  2. Slowly stream in the milk, whisking constantly. Simmer until slightly thickened and then add in the stock, potato, bay leaf, and thyme. Return to a simmer and cook for 15-20 minutes or until the mixture is thickened and the potato is tender. Season well with salt and pepper.
  3. Add in the corn, half-and-half, and most of the crabmeat (reserving some for garnish). Cook for another few minutes and then check for seasonings, adjusting as necessary.
  4. Ladle the chowder into bowls and top each with additional crabmeat, fresh chives, and a spritz of lemon.