Corn and Crab Chowder

As soon as September 1st rolls around it begins. Jack Skellington memes on Facebook. Reports of Pumpkin Spice everything at the grocery store. Young women who just spent the summer in sun dresses and sandals are digging out their boots, flannels, and puffy vests. “OMG it’s finally FALL!”

Except it isn’t. Not really. Not in Pennsylvania. We had sunny, hot, summer-like 80 degree weather until…

Like a week and a half ago. I was still sleeping with my air conditioner on. It was maddening, especially given the crappy rainy summer we did have. But now, finally, MIDWAY THROUGH OCTOBER, fall has arrived. Leaves are changing, the air is crisp and cool and I’m craving soup pretty much 24/7.

This is a great soup to make during late summer/early fall, when the corn harvest is still abundant. You can make this any time of year with frozen corn, but fresh corn is fantastic with the crab meat and bacon in the chowder.

You will need: Corn, fresh lump crab meat, bacon, four medium potatoes, one large onion, two to four cloves of garlic, one large bell pepper (or 1/2 to 3/4 each of two medium sized ones), vegetable stock, seafood stock jelly packet (optional, you could use a carton of seafood stock if you have it available), fresh parsley, heavy cream, and seasoning.

Note: This isn’t a “chowder” in the strictest sense of the word, because it’s not super thick or rich¬† – I don’t add flour to the fat with the cooked vegetables to make a roux before adding the stock. You absolutely can do so if you prefer a richer soup. I’ve always just made it this way and I really enjoy it.¬†

Start by heating a large soup pot over medium heat, and cut four strips of bacon into large dice. Add the bacon to the hot pot and cook until browned and crispy. Remove the bacon from the pot and drain on paper towels.

Snack on a piece or two, I won’t tell. Dice the onion and bell peppers and add them to the rendered bacon fat in the pot and saute until translucent and soft. Mince the garlic, add to pot, and saute until fragrant. Add a little salt and pepper and some onion and garlic powder if you like.

While the vegetables are sauteing, remove the corn from the cobs and dice the potatoes into small bite size pieces. Add the corn and potatoes to the pot, along with the seafood stock jelly and vegetable stock, and increase the heat to medium-high.

This isn’t a necessary ingredient; you can just buy liquid seafood stock, or use plain vegetable or chicken stock(low sodium) if you prefer. I just tried this to see if it made a difference in flavor – I think this definitely made the chowder more “fishy” than when I’ve made it in the past.

Allow the vegetables and stock to come to a low boil, reduce heat back down to medium, and simmer until the potatoes are cooked through. While the soup is simmering, drain the crab meat and pick through to make sure there are no pieces of shell left in the meat.

Fresh lump crab meat is best here – don’t scrimp on this ingredient. It’s a bit pricey but sometimes you can hit a good seafood sale at your local grocery store.

When the potatoes are fork tender, add the crab meat to the soup along with the cooked bacon. Stir together and allow to simmer 5-10 minutes so the flavors mingle. Add 1/2 pint of heavy cream and 2 tablespoons of fresh chopped parsley. Check seasonings and serve.

Corn and Crab Chowder

  • 4 or 5 ears fresh corn on the cob, husked and kernels removed
  • 4 medium potatoes, peeled and diced (can leave peels on, just scrub well)
  • 1 large onion, diced
  • 1 bell pepper, diced (I used 1/2 red pepper and 1/2 orange pepper, but use whatever you prefer)
  • 2-3 cloves garlic, minced
  • 4 slices of bacon cut into bite sized pieces
  • 1 lb fresh lump crab mean, drained and any remaining bits of shell removed
  • 4 cups vegetable stock
  • seafood stock jelly
  • 1/2 pint heavy cream
  • 2 Tbs fresh parsley, minced
  • salt and pepper to taste

In a large stock pot, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels and set aside. Saute the onion and bell pepper in the remaining bacon drippings (add a little olive oil or butter if you need more fat for sauteing) until translucent. Add minced garlic and saute for one minute more. ~This is where you would add a tablespoon of flour to the fat to thicken the soup if you prefer.~

Add corn, diced potatoes, and seafood stock jelly to the vegetables and stir to combine. Season with salt and pepper. Add vegetable stock to the pot and allow to come to a slow boil. Reduce heat, cover with lid and simmer until the potatoes are just cooked through. Add crab meat and bacon to the pot and simmer for another 5 minutes. Stir in cream and parsley and adjust seasonings to taste, if necessary.

Serve with crackers and enjoy!