Blue Crab Corn Chowder
If you’re looking for a cozy, flavorful soup that tastes like a taste of the coast in every spoonful, this Blue Crab Corn Chowder is it. Creamy, rich, and loaded with sweet corn and tender chunks of blue crab, it’s a recipe that’s perfect for a weekend dinner or a special occasion with family and friends.
I love making this chowder because it’s a dump-and-go style recipe . Most of the prep is chopping veggies, then letting your slow cooker do the magic. The addition of Old Bay Seasoning gives it that classic Maryland flavor that pairs perfectly with seafood.
Blue Crab Corn Chowder
Serves: 8 | Prep Time: 15 Minutes | Cook Time: 3-4 Hours
Ingredients
2 cans corn (drained) or 8 ears of corn, chopped
1 quart heavy whipping cream
2 carrots, chopped
3–5 golden potatoes, chopped
2 cups seafood or chicken broth
4 Tbsp butter
2 Tbsp fresh parsley, chopped
2–4 Tbsp Old Bay seasoning (adjust to taste)
2 Tbsp onion powder or ½ onion, chopped
2 Tbsp garlic powder
4 Tbsp cornstarch
8 oz cooked blue crab meat (or more for extra indulgence)
Optional: 5 cooked bacon strips, crumbled
Optional: shredded cheese
Optional: biscuits, for serving
Directions
Prep the chowder base: Chop the carrots, potatoes, and corn. Add the corn, carrots, potatoes, broth, cream, butter, parsley, Old Bay seasoning, onion, and garlic powder into your slow cooker. Stir everything together.
Cook: Cover and cook on high for 3–4 hours, or until the potatoes and carrots are tender.
Thicken: In a small bowl, whisk cornstarch with a few tablespoons of cold water to make a slurry. Stir into the chowder and let cook for another 30 minutes until thickened. Adjust thickness with extra broth (too thick) or more cornstarch slurry (too thin).
Add the crab: Fold in the blue crab meat and let it warm through for 5–10 minutes.
Optional toppings: Stir in crumbled bacon or sprinkle on top, add shredded cheese if desired, and serve with warm biscuits on the side.
Tips for Success
Wash the Rice. Rinsing the rice removes extra starch so it stays fluffy.
Broth boost. Cooking the rice in broth instead of water adds extra depth.
Variations
Extra flavor: Sauté the onions and garlic in butter before adding to the slow cooker for a richer base.
Seafood mix: Add cooked shrimp or lump crab meat for a deluxe seafood chowder.
Spice it up: Add a pinch of cayenne or hot paprika if you like a little heat.
Make it creamy but lighter: Swap half of the cream for milk or a non-dairy alternative.
