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Sweet Corn Chowder with Crabmeat

Soup in the summer? Sweet corn shines in this easy, light-but-satisfying summer corn chowder recipe, topped with succulent crabmeat.

Soup in the summer? Sweet corn shines in this easy, light-but-satisfying summer corn chowder recipe, topped with succulent crabmeat. #SundaySupper TheRedheadBaker.com

Summer is one of my favorite times of year for several reasons. One of the biggest reasons is the abundant selection of fruits and vegetables, and the infinite number of ways in which to use them in cooking. Today's #SundaySupper is all about recipes using farmstand produce.

Being in Philadelphia, we get lots of fresh veggies from New Jersey, including my favorite — sweet corn on the cob! No side dish is better at a cookout than pure, simple corn on the cob, slathered in melted butter and good sprinkle of salt. However, it doesn't make the best food blog recipe entry.

Soup in the summer? Sweet corn shines in this easy, light-but-satisfying summer corn chowder recipe, topped with succulent crabmeat. #SundaySupper TheRedheadBaker.com

Then I remembered a soup that my late grandfather made for Easter one year. It was a chowder soup, loaded with fresh sweet corn kernels. I never got the recipe from him — it's extremely likely that he never even USED a recipe. However, this soup is a decent re-creation, with some additions of my own, such as the kick from a jalapeno pepper. Remove as much or as little of the seeds and membranes as you like to accommodate your spiciness preferences.

Unlike winter soups, this corn chowder is satisfying while still being light. The half-and-half adds creaminess without making the soup heavy. Crabmeat and fresh chives add more summer flavors to the soup. Serve with crusty Italian bread for sopping up the last savory drops of soup.

Soup in the summer? Sweet corn shines in this easy, light-but-satisfying summer corn chowder recipe, topped with succulent crabmeat. #SundaySupper TheRedheadBaker.com

Soup in the summer? Sweet corn shines in this easy, light-but-satisfying summer soup recipe, topped with succulent crabmeat. #SundaySupper TheRedheadBaker.com

Sweet Corn Chowder with Crabmeat

Yield: 6 servings

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, grated
  • 1 jalapeno pepper, seeded and diced
  • 6 leaves sprigs fresh thyme, only
  • ¼ cup all-purpose flour
  • 6 cups vegetable broth
  • 2 cups half-and-half
  • 2 Idaho potatoes, peeled and diced
  • 6 ears sweet corn
  • Salt and freshly ground black pepper
  • 6 oz crab meat, picked over for shells
  • 2 tbsp chopped chives, for garnish

Instructions

  1. Heat the butter and olive oil in a stock pot over medium heat. Add the onion, garlic, jalapeno pepper and thyme and cook until the vegetables are very soft, 8 to 10 minutes.
  2. Sprinkle the flour over the vegetables and stir to coat everything well. Pour in the vegetable broth and bring to a boil.
  3. Add the half-and-half and the potatoes, bring to a boil and cook at a rolling boil for about 7 minutes, until the potatoes are very soft and starting to break down.
  4. Remove the pot from the heat and puree with an immersion blender. Return the pot to the stovetop over medium heat.
  5. Cut the corn kernels off the cob and add to the soup. Season generously with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
  6. Ladle the soup into 6 bowls and garnish with about an ounce of crabmeat and a teaspoon of chopped chives.
Nutrition Information:

Amount Per Serving: Calories: 330Cholesterol: 60mgCarbohydrates: 32gProtein: 11g

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Recipe adapted from Food Network

Nutrition information estimated by Yummly

Discover more #SundaySupper Farmstand Food recipes!

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Soup in the summer? Sweet corn shines in this easy, light-but-satisfying summer corn chowder recipe, topped with succulent crabmeat. #SundaySupper TheRedheadBaker.com
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Weekday menu ideas #WeekdaySupper

Saturday 29th of August 2015

[…] Sweet Corn Chowder with Crab from The Redhead Baker Enjoy the last fresh corn of summer with this easy sweet corn chowder. The creamy chowder is made […]

Sarah Reid, CNP (@jo_jo_ba)

Thursday 23rd of July 2015

I adore the sweetness of fresh summer corn! Great idea pairing it with crab

Sarah | Curious Cuisiniere

Wednesday 22nd of July 2015

I do love a good corn chowder, and adding crabmeat just takes it over the top!

[email protected] Freshman Cook

Wednesday 22nd of July 2015

Oh my, this looks wonderful! I love corn chowder.I am looking forward to trying this!

Gemista (Greek Stuffed Tomatoes) #SundaySupper • Curious Cuisiniere

Wednesday 22nd of July 2015

[…] Sweet Corn Chowder with Crabmeat by The Redhead Baker […]

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