📝 About This Recipe
This luxurious chowder is a celebration of the Atlantic coast, blending the natural sweetness of peak-summer corn with the delicate, buttery richness of jumbo lump crab meat. Unlike heavier stews, this version balances a velvety cream base with a hint of smoky bacon and a bright pop of fresh herbs, creating a sophisticated yet comforting bowl. It is a quintessential seaside dish that captures the essence of a sun-drenched afternoon on the pier.
🥗 Ingredients
The Aromatics and Base
- 4 slices Thick-cut Smoked Bacon (diced into small lardons)
- 2 tablespoons Unsalted Butter
- 1 medium Yellow Onion (finely diced)
- 2 stalks Celery (finely diced)
- 1 small Red Bell Pepper (finely diced for color and sweetness)
- 3 cloves Garlic (minced)
The Body and Broth
- 4 ears Fresh Sweet Corn (kernels removed; cobs reserved for the stock)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 4 cups Seafood Stock or Clam Juice (high quality)
- 1 cup Heavy Cream (at room temperature)
- 3 tablespoons All-Purpose Flour (for thickening)
- 1 teaspoon Old Bay Seasoning
- 2 sprigs Fresh Thyme (leaves removed)
The Seafood and Finishing
- 1 pound Jumbo Lump Crab Meat (picked over for shells, kept in large chunks)
- 2 tablespoons Fresh Chives (finely chopped)
- 2 tablespoons Dry Sherry (optional, for depth of flavor)
- to taste Kosher Salt and Black Pepper
- 1 pinch Cayenne Pepper
👨🍳 Instructions
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1
Prepare the corn by cutting the kernels off the cobs. Using the back of your knife, scrape the 'milk' from the cobs into a bowl and reserve with the kernels. Do not discard the cobs.
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2
In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crisp. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
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3
Add 2 tablespoons of butter to the bacon fat. Once melted, add the onion, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a light roux.
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5
Slowly whisk in the seafood stock or clam juice, ensuring there are no flour lumps. Bring the mixture to a gentle simmer.
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6
Add the cubed potatoes, the reserved corn kernels and 'milk', the bare corn cobs (broken in half), Old Bay, and thyme. The cobs add incredible depth and sweetness to the broth.
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7
Simmer uncovered for 15-20 minutes, or until the potatoes are fork-tender. Remove and discard the corn cobs.
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8
Optional Texture Step: Take 1 cup of the chowder (mostly potatoes and corn) and blend it until smooth, then stir it back into the pot for a naturally thicker consistency.
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9
Lower the heat to medium-low. Stir in the heavy cream and dry sherry. Season with salt, black pepper, and a pinch of cayenne.
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10
Gently fold in 3/4 of the jumbo lump crab meat. Be careful not to break up the large lumps. Let it heat through for 3-5 minutes—do not let the chowder come to a boil once the cream and crab are added.
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11
Taste and adjust seasoning. Ladle the hot chowder into warmed bowls.
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12
Garnish with the remaining crab meat, the crispy bacon bits, and a generous sprinkle of fresh chives before serving immediately.
💡 Chef's Tips
Use fresh corn rather than canned or frozen; the 'corn milk' from the cob is the secret to a professional-grade broth. When handling jumbo lump crab, be extremely gentle; you want diners to find those distinct, decadent nuggets of seafood. If the chowder is too thick, thin it with a splash more stock; if too thin, simmer a bit longer before adding the cream and crab. Always 'pick' through your crab meat twice to ensure no small pieces of shell remain, which can ruin the eating experience. For a lighter version, you can substitute half-and-half for heavy cream, though the texture will be less silky.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or classic oyster crackers for dipping. A crisp, chilled glass of Chardonnay or a dry Pinot Gris cuts through the richness of the cream beautifully. Pair with a simple side salad of arugula and lemon vinaigrette to provide a bright contrast to the savory chowder. For a truly coastal experience, serve in individual hollowed-out bread bowls. A dash of hot sauce or a squeeze of fresh lemon at the table can further brighten the flavors.