Creamy Crab and Corn Chowder with Bacon and Thyme

Why You’ll Love This Recipe

• Creamy yet light: stock and milk simmered with potatoes gives body, then a touch of cream for silkiness.
• Big flavor, simple steps: smoky bacon, sweet corn, and thyme build classic chowder depth in under an hour.
• Generous crab: tender lump crab folded in at the end stays sweet and succulent.
• Weeknight-friendly: everyday ingredients, one pot, minimal prep.

Grocery List

• Produce: Yellow onion, celery, garlic, Yukon Gold potatoes (1 lb), fresh thyme, chives, lemon, corn (4 ears or 3 cups kernels)
• Dairy: Unsalted butter, whole milk (2 cups), heavy cream (1/2 cup)
• Pantry: Lump crabmeat (12 oz), thick-cut smoked bacon (6 slices), low-sodium chicken or seafood stock (4 cups), all-purpose flour, Old Bay seasoning, smoked paprika, bay leaf, kosher salt, black pepper

Full Ingredients

Chowder Base

• 6 slices thick-cut smoked bacon (about 6 oz/170 g), cut into 1/2-inch pieces
• 2 tbsp unsalted butter
• 1 medium yellow onion, small dice (about 1 cup)
• 2 ribs celery, small dice (about 3/4 cup)
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken or seafood stock
• 2 cups whole milk
• 1 lb Yukon Gold potatoes, peeled if desired, 1/2-inch dice
• 3 cups corn kernels (from about 4 ears fresh, or frozen; no need to thaw)
• 1 bay leaf
• 1 tsp Old Bay seasoning
• 1/4 tsp smoked paprika
• 3/4 to 1 tsp kosher salt, to taste
• 1/2 tsp freshly ground black pepper, plus more to finish

Seafood & Finish

• 12 oz lump crabmeat, picked over for shells
• 1/2 cup heavy cream
• 1 tbsp fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 3 tbsp finely chopped fresh chives, plus more for garnish
• Optional: 1 tbsp dry sherry or dry white wine

For Serving

• Reserved crispy bacon
• Extra chives and black pepper
• Oyster crackers or crusty bread (optional)

Step-by-Step Instructions

Step 1: Crisp the bacon

Place a large heavy pot (6–7 quarts) over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and bacon is crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Carefully pour off excess fat, leaving 2 tablespoons in the pot.

Step 2: Sauté aromatics

Add the butter to the pot. When melted and foamy, add the onion, celery, garlic, and thyme. Cook over medium heat, stirring, until the onions are translucent and tender, 5–6 minutes. Stir in Old Bay and smoked paprika. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to form a pale roux.

Step 3: Build the chowder base

Gradually whisk in the stock until smooth, then add the milk. Add the potatoes and bay leaf. Bring just to a simmer, then reduce heat to maintain a gentle simmer at 185–195°F (do not boil). Cook, uncovered, stirring occasionally, until the potatoes are tender and the broth lightly thickens, 12–15 minutes.

Step 4: Add the corn

Stir in the corn and continue to simmer at 185–195°F until the corn is sweet and tender, about 5 minutes. If using, stir in the sherry and simmer 1 minute more to cook off the alcohol.

Step 5: Optional—blend for extra creaminess

For a creamier chowder without extra flour, scoop out 1–2 cups of the soup (mostly potatoes and liquid) into a blender and blend until smooth. Return the puree to the pot and stir to combine. Alternatively, use an immersion blender and briefly pulse 3–4 times in the pot, leaving plenty of texture.

Step 6: Gently warm the crab and finish

Reduce the heat to low. Add the crab, heavy cream, lemon juice, and lemon zest. Stir in 2 tablespoons of the chives and half of the reserved bacon. Warm gently for 2–3 minutes, keeping the chowder below a bare simmer (under 180°F) so the crab stays tender and the dairy does not curdle. Taste and season with 3/4 to 1 teaspoon kosher salt and 1/2 teaspoon black pepper, or to taste.

Step 7: Serve

Ladle into warm bowls and top with the remaining bacon, extra chives, and a few grinds of black pepper. Serve hot, ideally at 150–160°F, with oyster crackers or crusty bread on the side.

Pro Tips

• Keep it gentle: maintain a 185–195°F simmer for tender potatoes and a silky broth; avoid boiling once dairy and crab are added.
• Pick through crab: even “picked” crab can have small shell fragments—run your fingers through it before adding.
• Use Yukon Gold potatoes: they hold their shape yet blend creamy if you puree a portion.
• Fresh corn bonus: if using fresh ears, simmer the scraped cobs in the stock for 10 minutes, then discard—instant corn “stock.”
• Salt at the end: bacon, Old Bay, and stock add salinity; finish seasoning after the crab and cream are in.

Variations

• Chipotle-Lime: Add 1 minced chipotle in adobo with the spices and finish with lime zest instead of lemon for a smoky kick.
• Poblano & Charred Corn: Roast 1 poblano, peel and dice, and stir in with the corn; char half the corn in a skillet for deeper flavor.
• Dairy-Light: Skip the flour and replace milk with 1 1/2 cups additional stock; finish with 1/4 cup cream for a lighter but still silky chowder.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Cool to 70°F within 2 hours, then to 40°F within 4 hours. Reheat gently on the stovetop over low heat to 165°F; do not boil to prevent curdling and keep crab tender. Chowders with dairy do not freeze well; for best results, make the base (through Step 4) up to 2 days ahead and refrigerate. Reheat the base, then add cream and crab just before serving.

Nutrition (per serving)

Approximate: 425 calories; 22 g protein; 43 g carbohydrates; 22 g fat; 5 g fiber; 950 mg sodium.