Crab & Corn Chowder


We've lived in what I called middle-of-nowhere, Maryland for a year now. One thing I still can't adjust to is the lack of fresh seafood. I can't figure out how I can be the same distance from the water as we were in Baltimore and yet all of the seafood is frozen or canned here. I'm within 10 minutes of Delaware and they're also big on seafood, but no. No fresh seafood for me.

In Baltimore, every grocery store and even the seafood market outside of the flea market always had fresh seafood. It was insanely common to go to the store and pick up some back fin crab meat or a few pounds of shrimp. Hell, there were at least 20 places within a 15 minute drive where I could go pick up steamed crabs.

The lack of fresh seafood here really makes the Marylander in me cry.

Around Valentine's day one of the grocery stores near work had claw crab meat on sale. I immediately jumped at the opportunity and bought some. Maybe its just me or maybe its a Marylander thing, but backfin and lump crab meat is reserved for making crab cakes and crab cakes only. Claw meat is what you use for everything else.

Crab and Corn Chowder
Slightly Adapted from:
Servings:  10
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    • 1/2 lb. claw crab meat
    • 1 green pepper
    • 1 red pepper
    • 1 onion, chopped
    • 2 carrots, chopped
    • 1 10 oz. bag frozen corn kernels
    • 1 1/4 - 1 1/2 cup dry potato flakes
    • 1 can diced green chiles
    • 2 cups fat free half and half
    • 1/4 cup milk
    • 1 cup water
    • 2 tbsp. butter
    • 1/2 tsp. garlic powder
    • 1/2 tsp. parsley
    • salt and pepper
    • 3 tbsp. Old Bay, divided
    • 1 tbsp. olive oil
    • hot sauce, optional
1. Pick through the crab meat removing any shells or cartilage. Season with 1 tbs. Old Bay. Set aside.
2. Preheat the oven to broil. Line a cookie sheet with foil. Drizzle olive oil over the green and red pepper and broil until slightly charred, 4-7 minutes. Remove from the oven and set aside.
3. In a large pot, melt the butter over medium heat. Add the onion and carrot and cook for 10 minutes or until tender.
4. Chop the green and red pepper and add to the pot along with the corn and diced green chiles. Cook about 5 minutes until the corn is thawed.
5. Add the water, potato flakes, garlic powder, oregano, remaining Old Bay and salt and pepper. Bring to a boil. Reduce the heat to low, cover and let simmer for 10 minutes.
6. Stir in the milk, half and half and crab meat and cook for 5 minutes until heated through.
7. Season with additional Old Bay or hot sauce if desired. Serve with Italian bread.

This was delicious! I went light on the crab meat because I have other plans for the rest of it, but you could easily use a pound of crab meat to make the soup even heartier. I'd have to say this ranks evenly with my Maryland crab soup recipe.


  1. This looks amazing! I am from Maryland and I am lucky that down here in Texas we get fresh Gulf seafood. The blue crab isn't as good, but it is acceptable. I don't use claw meat in anything, I usually give my claws to someone else. I much prefer the backfin!

  2. What's funny is I only cook with claw meat, if I'm eating steamed crabs I pass them onto someone else.


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