Maryland Crab-Sweet Corn Chowder

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is a recipe from a bed and breakfast here in Maryland. Once we tried it, it became a family favorite and a traditional Thanksgiving dish.

Ingredients Nutrition


  1. In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown.
  2. Carefully add chicken broth.
  3. Bring to boiling; reduce heat.
  4. Simmer, uncovered for 10 minutes.
  5. Stir in whipping cream, salt, and white pepper.
  6. Simmer, uncovered, for 10 min.
  7. or until slightly thickened.
  8. Watch carefully because it may foam and rise in pan.
  9. Remove from heat; cool slightly.
  10. Pour the cooled mixture into a blender container.
  11. Cover and blend until smooth.
  12. Return to same sauce pan.
  13. Keep warm.
  14. Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes.
  15. Add chopped sweet pepper.
  16. Cover and cook about 1 minute or til tender.
  17. Drain.
  18. Stir the drained vegetables into the soup.
  19. Add the fresh or frozen crab meat; heat through.
  20. If desired, garnish with parsley and red pepper strips.
Most Helpful

5 5

This corn chowder is my absolute! The recipe was in Better Homes and Gardens, November 1995 issue which I am looking at as I type. This chowder, with or without the crabmeat is delicious and has become a Thanksgiving family favorite. I came online to see if it printed anywhere so I could easily share it with a friend.

5 5

Great recipe. I used "Chicken of the Sea" claw meat, and I added some of the potato to thicken as well. I also used sweet corn and yellow pepper. What an awesome chowder with great taste.

5 5

We had to make a few modifications on the fly as we didn't quite have the ingredients as indicated. BUT - We LOVED it. That's me & my 8-year old son. Served it in a sourdough bowl to rave reviews! Son says 9 out of 10! And he wants it for dinner again tomorrow.