This rich, creamy crab and corn chowder delivers classic steakhouse comfort in a bowl. Sweet lump crabmeat and tender corn simmer in a buttery, velvety base that feels indulgent yet balanced, making it perfect for cozy dinners or elegant starters.
Why You’ll Love This Recipe
This chowder is deeply flavorful without being heavy, highlighting the natural sweetness of crab and corn. It comes together with simple pantry ingredients, tastes restaurant-worthy, and reheats beautifully. Whether served as a starter or a main, it’s a comforting classic you’ll want to make again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 tablespoons unsalted butter
1 small yellow onion, finely diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups seafood stock or vegetable stock
2 cups corn kernels, fresh or frozen
8 ounces lump crabmeat, picked clean of shells
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, finely chopped
Directions
In a large saucepan or Dutch oven, melt the butter over medium heat.
Add the diced onion and cook for 4 to 5 minutes until soft and translucent.
Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle in the flour and stir constantly for 1 to 2 minutes to form a smooth roux without browning it.
Gradually whisk in the milk, followed by the heavy cream, until smooth.
Pour in the stock and bring the mixture to a gentle simmer, stirring frequently.
Add the corn, salt, black pepper, smoked paprika, and cayenne if using. Simmer for 10 minutes until slightly thickened.
Gently fold in the crabmeat and cook for 3 to 4 minutes, just until heated through.
Stir in the lemon juice and adjust seasoning to taste.
Remove from heat and garnish with fresh parsley before serving.
For a thicker chowder, blend one cup of the soup and stir it back into the pot.
For extra sweetness, add an additional half cup of corn.
For a lighter version, replace the heavy cream with more whole milk.
For added depth, include a pinch of dried thyme or bay leaf during simmering.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often. Avoid boiling to keep the crab tender and the cream from separating.
FAQs
Can I use canned crabmeat?
Yes, high-quality canned lump crabmeat works well. Drain it thoroughly and check for shells before adding.
Can I make this chowder ahead of time?
Yes, it can be made up to one day in advance. Reheat gently for best texture.
Is fresh corn better than frozen?
Fresh corn adds great texture when in season, but frozen corn works perfectly and is very convenient.
Can I freeze this chowder?
Freezing is not recommended due to the cream base, which may separate when thawed.
What can I serve with this chowder?
Crusty bread, dinner rolls, or a simple green salad pair well with this dish.
How do I keep the chowder from getting too thick?
If it thickens too much, stir in a splash of milk or stock while reheating.
Can I make it spicy?
Yes, increase the cayenne pepper or add a pinch of red pepper flakes.
What kind of stock works best?
Seafood stock provides the most flavor, but vegetable stock is a good alternative.
Can I substitute milk for cream entirely?
You can, but the chowder will be less rich and slightly thinner.
How do I know when the crab is heated properly?
The crab is ready once it is warmed through; avoid overcooking to keep it tender.
Conclusion
This crab and corn chowder captures the essence of a classic steakhouse favorite in a simple, home-friendly recipe. Creamy, comforting, and full of delicate seafood flavor, it’s a dish that feels special without being complicated, perfect for both weeknights and entertaining.
A rich and creamy chowder featuring sweet corn and tender lump crabmeat in a buttery, smooth base—this Ruth’s Chris–style recipe brings elegant steakhouse comfort to your table.
Ingredients
4 tablespoons unsalted butter
1 small yellow onion, finely diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups seafood stock or vegetable stock
2 cups corn kernels, fresh or frozen
8 ounces lump crabmeat, picked clean of shells
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, finely chopped
Instructions
Melt the butter in a large saucepan or Dutch oven over medium heat.
Add diced onion and cook for 4–5 minutes until translucent.
Stir in minced garlic and cook for 30 seconds until fragrant.
Sprinkle in flour, stirring constantly for 1–2 minutes to form a roux.
Gradually whisk in milk, then heavy cream until smooth.
Add seafood or vegetable stock and bring to a gentle simmer, stirring often.
Add corn, salt, black pepper, smoked paprika, and optional cayenne. Simmer for 10 minutes.
Fold in crabmeat and cook for 3–4 minutes until just heated through.
Stir in lemon juice and adjust seasoning to taste.
Remove from heat, garnish with parsley, and serve warm.
Notes
Do not boil after adding crab to preserve texture.
Use fresh or frozen corn depending on seasonality.
For added body, blend part of the chowder and return to the pot.
