Traditional recipes

Palm Beach Crab & Corn Chowder Recipe

Palm Beach Crab & Corn Chowder Recipe


  • 4 tablespoons butter
  • 4 cups white onion, diced finely
  • 4 cups celery, diced finely
  • 3/4 cups all-purpose flour
  • 4 cups crab stock
  • 6 cups heavy cream
  • 6 cups whole corn kernels, off the cob
  • 6 cups Idaho potatoes, diced finely
  • 8 ounces crab knuckles, preferably stone crab
  • Salt and pepper, to taste


Melt the butter in a large pot over medium heat. Add the onions and celery, and cook until translucent. Next, add the flour and stir well. Cook for 5 minutes. Do not allow the flour to brown, as this will change the color and thickness of the final product.

Add the crab stock and heavy cream, and bring to a simmer. Once simmering, add the corn and potatoes. Simmer until the potatoes are cooked through. Remove from heat and mix in the crab. (Do not add the crab if not serving immediately; instead add just before reheating the chowder and serving.)

Taste for seasoning, and add salt and pepper, if needed. Serve.

Nutritional Facts


Calories Per Serving2050

Folate equivalent (total)201µg50%

Corn and Crab Chowder

6 medium ears of fresh corn in their husks
2 Dungeness or blue crabs, 1 to 1 1/2 pounds each, cooked
1 small yellow onion, chopped
4 fresh thyme sprigs
3 bay leaves
1 1/2 cups dry white wine, such as Sauvignon Blanc
3 cups bottled clam juice or fish stock
3/4 pound potatoes, peeled and cut into 1/2-inch dice
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon finely snipped chives


Remove the husks and silk and discard. Cut the kernels from the cob and scrape the corn milk from the cob. Set aside.

Clean and crack the crab and remove the meat from the body and legs. Reserve in a bowl. Remove the meat from the claws and slice. Add to the bowl with the other crab meat. Using heavy kitchen shears, cut the shells into small pieces and set aside.

In a soup pot over medium heat, add the onions, crab shells, thyme, bay leaves, wine, clam juice, and 11/2 cups water. Bring to a boil, reduce the heat to low, cover, and simmer 20 minutes. Strain and discard the shells.

Reserve 1 cup corn for a garnish. Add the remaining corn to the crab broth and simmer until reduced by one quarter, about 15 minutes. In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh strainer lined with cheesecloth into a clean soup pan.

Bring a large saucepan three-quarters full of salted water to a boil. Add the potatoes and cook until tender, about 10 minutes. Drain and reserve.

Add the cream, reserved crab meat, reserved corn, and the potatoes. Season to taste with salt and pepper. Heat over medium high heat just until hot, 3 to 4 minutes. Serve immediately, garnished with chives.

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Corn & Crab Chowder

Well, the holiday season is coming to an end. Sigh. I can’t believe tomorrow is the last day of 2014. In my opinion, January is the most depressing month of the year. Sure, you could totally look at it with the whole “fresh start, new resolutions” outlook, but I am more curmudgeonly about it. It signifies the END of something wonderful, not necessarily the BEGINNING. I know, I know. So dramatic.

It’s just that I always get a touch depressed because another whole year has come to an end…in the blink of an eye. And 2014 has basically been the best year yet, so I REALLY don’t want it to end. My little Kieran has changed so much for me…for the better. I know I have so much to look forward to in terms of watching him grow into a wonderful little person, but I want to preserve these precious first few months forever. So special.

Combine that with the fact that I’m returning to work next week…to say I’m not looking forward to 2015 is a slight understatement.

So, I’m closing this year with one of the best versions of comfort food (because I’m in need of comfort!): creamy chowder studded with sweet corn and topped off with the decadence of fresh crab meat. I think you’re supposed to eat pork on New Year’s for luck, right? I’ll be eating soup…with bacon. Totally counts.

I could go on and on about the glory of this soup, but I think it pretty much speaks for itself. Corn chowder. Lump crab meat. Heaven.

I hope you all have a wonderful New Year’s…cheers to 2015! A curmudgeonly cheers on my part.

Corn and Crab Chowder

We've had a quick shot of wintry weather in The Deep South, for at least a few days anyway, and a good chowder made with corn, crab and a little cream, really hits the spot when that cold weather blows in. It's been such a hot fall that as much as I love them this time of year, thinking about soups, stews and chowders has been hard to do frankly. Leave it to The South to go from beach weather to frost in about 8 hours! Apparently we decided to just pass by fall altogether - gotta love The South! Course, we'll be back to beach weather in no time, which explains why my garden looks like a laundry right now, with sheets and blankets strewn across many of my plants.

This is the easiest dish to throw together, and to be honest the amount of crab is pretty relative. Use what your budget will allow. I am lucky. My father-in-law has crab traps set about in the Gulf, and when he gets home from his worldly work travels, he goes out and checks the traps. My wonderful mother-in-law painstakingly picks those crabs herself, and then is so kind to offer The Cajun and me glorious bags full of already picked, fresh lump crab. She is so generous in that respect about, well, everything really. Have I mentioned how much I love my in-laws? Anyway, the point being, use the amount of crab your budget allows. If you can afford a full pound of lump crab, then by all means go for it because it is worth every penny. Ever picked a single crab of meat? If you have, you already know it's worth the price.

Though there is a small roux in this chowder, I like to also use a can of creamed corn together with either fresh, canned, or frozen whole kernel corn. The creamed corn helps to contribute to the creaminess of the chowder base, and since The Cajun loves creamed corn, and I love corn fritters, so it's a pantry staple in our house anyway.

This is a delicious, flavorful chowder, not too rich thanks to the use of half and half instead of heavy cream, and is just perfectly heart warming for these cooler days ahead. I hope that you enjoy it.

Recipe: Corn and Crab Chowder

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: About 4 servings

  • 4 slices of bacon, cut up
  • 2 tablespoons of butter
  • 3/4 cup of chopped onion
  • 1/2 cup of chopped celery
  • 1/4 cup of all purpose flour
  • 2 cups of chicken stock or broth
  • 1-1/2 cups of diced raw potato
  • 1 can of whole kernel corn , drained
  • 1 can of creamed corn
  • 1 teaspoon kosher salt
  • 5 turns of the pepper grinder
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
  • 1/4 teaspoon of Old Bay seasoning
  • 2 cups of warmed half and half
  • 1 pound of fresh crab , picked over for shell, (set aside a few pinches for garnish)
  • 1/4 cup of sliced green onion
  • 1- 2 tablespoons of dried parsley
  • Reserved crab and extra sprinkle of Cajun seasoning , for garnish

Cut the bacon into small pieces and saute until cooked but not crisp. Add the butter, onion and celery and cook until tender, about 4 minutes. Stir in the flour, until well blended. Cook and stir for about 5 minutes to cook the flour. Stir in the broth a little at a time until mixture is smooth. Add the potatoes, increase heat and bring to a boil reduce heat and simmer for about 10 minutes, stirring several times. Stir in the corn, seasonings and half and half. Bring back up to a boil, reduce back to a simmer and gently fold in the crab. Stir in green onion and parsley simmer for about 10 minutes or until crab is warmed through. Garnish with a pinch of crab and a sprinkle of Cajun seasoning.

Cook's Notes: Because I live on the Gulf Coast, I have easy access to fresh crab meat. Substitute pouches or well drained cans of crab as needed. The amount is relative - use what you have access to and what your budget will allow. Can also substitute shrimp in this recipe. Of course, if you're making this in the midst of fresh corn season, definitely use fresh shucked, corn cut right off of the cob in place of the canned whole kernel corn. It is especially good when roasted in the oven first. Clean, brush generously with butter and roast in a 350 degree oven for about 30 minutes. Let cool and cut off the husks. Can also substitute frozen corn.

Tip: To easily pick out any shell, spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be visible and easy to pick out.

Variation: Substitute shrimp or crawfish for the crab, or use chicken instead of seafood - you'll want to eliminate the Old Bay and use 2 to 3 cups of cooked, shredded or chopped chicken. Eliminate the protein and Old Bay and make this a plain corn chowder, increasing the corn, if desired.

Check These Recipes Out Too Y'all!

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Crab and Corn Chowder

Full disclosure, I am in land locked Indiana so my Crab and Corn Chowder is made with canned crab! Now don’t turn your nose up at me yet, this is a soup that is delicious, and warms you up those chilly days!

I love chowders, probably because they are thick and hearty. More than a soup but less than a meal – it’s just how my brain works. Serve with a good bread or biscuits and no one walks away not satisfied.

I’m not gonna lie, I love my dutch oven so any excuse to use it I grab!

Now don’t get me wrong you can make this in any pot and it will turn out great! I do love to smell soup slow cooking all day on the stove, dutch oven or a big soup pot!

Recipe Summary

  • 1 russet potato, peeled and cubed
  • 5 slices bacon, diced
  • ½ onion, chopped
  • 1 (6 ounce) can crab meat, drained
  • ½ teaspoon parsley flakes
  • 2 tablespoons butter
  • ⅓ cup all-purpose flour
  • ¼ cup dry white wine (Optional)
  • 1 cube chicken bouillon
  • 1 ½ cups milk
  • 1 (15 ounce) can creamed corn
  • salt and pepper to taste

Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.

In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.

Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.

When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.

For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

Palm Beach Crab & Corn Chowder

From: Executive chef Ryan Artim, Temple Orange, The Ritz-Carlton Palm Beach, Manalapan, FL. Yield: 4 servings.

4 cups white onion, small dice

6 cups whole corn kernels, off the cob

6 cups Idaho potatoes, small dice

8 oz. crab knuckles (stone crab, when in season)

Place a large pot on medium heat and add butter. Add onions and celery, cooking until translucent. Add flour, stirring well, and cook for 5 minutes. Do not brown the flour, as this will change the color and thickness of the final product. Add crab stock and heavy cream and bring to a simmer. Once simmering, add the corn and potatoes. Simmer until the potatoes are cooked through. Remove from heat and mix in the crab. Taste for seasoning add salt and pepper if needed.

If not serving immediately, do not add crab. When ready to serve, heat chowder and add crab, again adjusting salt and pepper as needed.

Bonefish Grill's corn chowder spins off copycat recipes

A. Based on the number of recipes I found while researching online, this is a popular chowder at Bonefish Grill ( Copycat recipes are plastered all over Pinterest, and there are several more versions floating around the Internet.

The copycat recipe I'm sharing comes by way of author Ron Douglas and his cookbook "America's Most Wanted Recipes, Kids Menu," Atria Books, 2015. Some recipes I read called for grilled fresh corn instead canned. This would provide a nice charred flavor. You may have to wait until October for fresh Florida corn.

If you'd like, add diced red pepper while sauteing the onions. You can also replace some of the milk with cream for richer results.

Crab And Corn Chowder Recipe

This chowder has terrific flavor. I like it because I can make it ahead of time if I am entertaining and heat it up before serving. The flavor really pops. I think all chowders are best the next day anyways. :D

  • homemade
  • warm
  • hearty
  • crab
  • corn
  • creamy
  • onion
  • slow-cook
  • homemade
  • warm
  • hearty
  • crab
  • corn
  • creamy
  • onion
  • slow-cook

Schedule your weekly meals and get auto-generated shopping lists.

  • 1/2 c. butter (1 stick)
  • 1 lrg. onion, finely diced
  • 4 lrg. potatoes, cubed and cooked (I microwave them)
  • 1 c. half and half
  • 1 c. evaporated milk
  • 1 c. clam broth
  • 2 cans canned whole Kernel corn (Drained but save the Juice)
  • 1 can Creamed corn
  • 2 t. Old Bay Seasoning
  • 1 1/2 pounds fresh crabmeat


  • 1/2 c. butter (1 stick) shopping list
  • 1 lrg. onion, finely diced shopping list
  • 4 lrg. potatoes, cubed and cooked (I microwave them) shopping list
  • 1 c. half and half shopping list
  • 1 c. evaporated milkshopping list
  • 1 c. clam broth shopping list
  • 2 cans canned whole kernel corn (Drained but save the juice) shopping list
  • 1 can creamed cornshopping list
  • 2 t. Old Bay Seasoningshopping list
  • 1 1/2 pounds fresh crabmeatshopping list

How to make it

  • Preheat a 6-quart soup pot on medium heat with butter.
  • Add onions, whole corn, and half of the crabmeat. Cook until onions are clear. Add Old Bay seasoning and Cook 3 minutes longer.
  • Add clam broth, liquid from corn, and creamed corn. Bring to boil and add evaporated milk and half and half. Slowly bring chowder to a low simmer, being careful not to boil. Add potatoes. Add the remainder of the crabmeat the next day, just before serving the chowder.
  • Cool chowder in refrigerator overnight and serve the following day - if you can wait that long. All chowders are always best if made the day before.
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I literally started salivating, just reading this. I can't wait to try this one! Do you know if it works out ok to substitute skim milk?

Crab and Corn Chowder

A couple of weeks ago we played tourist on our little island of Chincoteague, left the boys with my mom and dad, and walked down to Main Street…which, is just literally at the end of my parent’s street. There aren’t many shops – a small bakery, a little wine and cheese shop, some tacky beach t-shirt shops, and a few really fun and funky boutiques. We ventured in The Flying Fish Gallery, and amongst all the fun things they had in the store – my ceramics honing sense immediately zeroed in on these gorgeous oversized mugs. I thought how pretty would these be with a cream of crab soup or chowder in them? I couldn’t wait to get them home and fill them up with something!

Seems like everything is in season right now here on our beautiful Eastern Shore. Crabs are running great, thought they got a late start. Dad got a bushel in his 2 pots he has off the dock in just 4 days last week. That’s a lot of crabs for very little work, folks! We went and had steamed crabs for lunch, and he sent me home with the leftovers to pick.

Corn is in season everywhere right now, and this chowder really showcases the sweet, fresh flavor it lends. Let me just say that this soup was nothing short of phenomenal. All the flavors married so well, and I loved that you could taste the individual ingredients. The crab, the corn, the onion, the garlic, the potatoes…all off them working together in perfect harmony, but one not overpowering the other. Will be making this one again and again! The epitome of a Maryland Eastern Shore summer.

Crab and Fresh Corn Chowder

2 Tbsp butter
olive oil
1 onion, diced
3 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups chicken stock
2 cups heavy cream
2 starchy potatoes (like Russet), peeled and diced
6 fresh ears corn, shucked and rinsed
1 lb crabmeat, picked clean of shells
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
2 Tbsp butter

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Sprinkle with flour and stir to coat everything well, cook for 2 additional minutes. Pour in the chicken stock and bring to a boil. Add the heavy cream and the potatoes, return to a boil, cover, and cook on medium heat for about 7 minutes until potatoes are tender.

Cut the corn kernels off the cob and add to the soup, along with the crab meat. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley, and stir in the butter until melted. Ladle the soup into bowls and serve.

Watch the video: Creole Crab u0026 Corn Chowder - Mardi Gras Special! (January 2022).