creamy crab corn chowder.
"Sweet corn, spicy Old Bay seasoning, smoky bacon…every spoonful of this chowder will give you all the feels."
-- @eatdatedrink


Prep time 25mins
Cook time 45mins
Serves or Makes: 10-12


  • 6 slices chopped bacon
  • 1/ 2 juiced lemon
  • 16 ounces canned jumbo lump crab meat
  • 1 tablespoon dijon mustard
  • 3 tablespoon Old Bay Seasoning
  • 1 tablespoon olive oil
  • 2 medium peeled and cubed potatoes
  • 1 medium finely chopped onion
  • 3 minced garlic
  • 2 cups riced cauliflower
  • 2/ 3 cup from a jar fire roasted red peppers
  • 2 1/ 4 cups frozen sweet corn
  • 3 cups seafood stock
  • 1 cup dry white wine
  • 2 cups half and half
  • 2 tablespoon chopped flat leaf parsley
  • 1 tablespoon scissor cut chives
  • 1 tablespoon cornstarch
  • 1 cup cold water
  • , to taste salt and pepper


  • Step 1

    Heat a dutch oven on high heat. Add bacon pieces and cook 7 minutes or until crispy, moving constantly to avoid sticking.

  • Step 2

    Turn the heat down to medium-high and remove bacon with a slotted spoon. Set aside in a small bowl. Do not wipe out the dutch oven.

  • Step 3

    Sauté crab meat in the bacon grease with lemon juice, dijon mustard, and Old Bay seasoning for 2 minutes. Remove the crab meat and set aside in a separate bowl. [Note: I know this seems weird, but it’s a great way to start layering flavors without over cooking anything.]

  • Step 4

    Add the cubed potatoes and sprinkle with salt, pepper, and a drizzle of olive oil. Cook for 5 minutes, stirring to ensure the potatoes are evenly coated.

  • Step 5

    Add the chopped onion, minced garlic, and 1 tbsp. of Old Bay seasoning. Cook for 3-4 minutes, stirring occasionally until the onions begin to get translucent. There will be brown bits in the bottom of your pan, but that’s okay as long as it isn’t blackened/burned! We’ll fix it with the next step.

  • Step 6

    Deglaze the bottom of the pan by adding the white wine. With a spatula or wooden spoon, scrape those brown bits stuck to the bottom of the pan and stir them into the liquid.

  • Step 7

    Simmer for 5-7 minutes until the wine cooks down.

  • Step 8

    Add the seafood stock, riced cauliflower, red pepper slices and frozen corn. Simmer on medium heat for 10 minutes.

  • Step 9

    Stir in the half-and-half, parsley, chives, 3/4 of the bacon, and 3/4 of the crab meat. Turn the heat down and simmering on low-medium heat for 10 minutes.

  • Step 10

    [optional] If you would like to make your soup thick like a chowder: In a measuring cup, whisk 1 tbsp. of cornstarch into 1 cup of cold water. When the cornstarch has completed dissolved, add to the soup. You can skip this step if you prefer a lighter soup!

  • Step 11

    Give your soup a taste and season with additional salt, pepper, or Old Bay as you like.

  • Step 12

    Serve and top with leftover crab meat and bacon.