This chowder combines two summer staples—sweet corn and wild Dungeness crab—in a simple, satisfying dish. Crab shells and corn cobs are used to make a stock that adds depth and natural sweetness. Part of the corn mixture is pureed to thicken the broth, giving it a creamy texture without making it heavy. It’s finished with fresh basil and plenty of crab. See Pro Tips for out-of-season produce and seafood swaps.
Ingredients
4 ears corn
1 Dungeness crab cluster (one half-body plus 5 legs), crabmeat picked, shells reserved Available in Our Premium Subscription Box
4 cups chicken or vegetable broth
2 teaspoons Old Bay seasoning
2 tablespoons unsalted butter
1 sweet onion, finely chopped
1 jalapeño, seeded and minced
Salt and freshly ground black pepper
4 fresh thyme sprigs
¼ cup heavy cream (optional)
Fresh basil leaves, preferably Thai, for garnish
Oyster crackers for serving
Directions
Make the Broth
Using a sharp knife, cut the kernels from the cobs and transfer to a bowl. You should have about 3 cups. Using the side of a spoon or butter knife, scrape the cobs into the bowl, releasing the pulpy corn “milk”. Cut or break each cob into 3 pieces and transfer to a large saucepan. Add the crab shells, broth, and Old Bay and bring to a boil. Reduce the heat and simmer over medium heat for 20 minutes. Strain the broth through a fine mesh strainer into a heatproof bowl. You should have about 3½ cups of broth. Wipe out the saucepan.
Sauté the Vegetables
In the same saucepan, melt the butter over medium-high heat. Add the onion and jalapeño and cook, stirring occasionally, until translucent, 5 to 7 minutes. Add the corn and cook, stirring until translucent, about 5 minutes.
Make the Chowder
Add 3 cups of the broth and the thyme sprigs and bring to a boil. Season lightly with salt and pepper an simmer over medium-high heat until the corn is tender, 8 to 10 minutes.
Purée
Pick out the thyme sprigs. Using a slotted spoon, scoop half of the corn mixture into a blender and add a ladleful of the broth. Close the lid and remove the plastic center cap of the lid to release pressure and prevent an explosion. Cover the hole with a kitchen towel and blend on low speed until pureed, gradually increasing the speed to high until smooth. Return the mixture to the pot and season with salt and pepper to taste. Add more of the broth if desired for a thinner soup.
Finish and Serve
Ladle the chowder into bowls and top with the crabmeat and basil leaves. Serve with oyster crackers if desired.
Pro Tips
Wine Pairings
Corn chowder pairs well with wines that balance its creamy texture and enhance its savory and sweet flavors. Recommended wines include slightly oaky Sonoma Chardonnay, South African Chardonnay, and Long Island Chardonnay.
Spice it Up
Add a pinch of chipotle powder for a hit of smoky heat. Or add finely diced poblano pepper for a slightly bitter undertone that pairs especially well with corn.
Ingredient Swaps
Use 2 (10-ounce) bags thawed, frozen corn in place of the fresh kernels and forego the corn cobs in the broth. Or use thawed, frozen corn on the cob.
Substitute ½ cluster Bairdi crab or 1 pound spot shrimp for the Dungeness crab. Save the shells for the enriched broth.
Dairy-Free Option
Make it dairy free: sauté the onion and corn in olive oil and skip the cream at the end. The pureed corn is plenty creamy.
