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How to Make Corn and Crab Chowder

Corn and crab chowder in a white bowl
Screenshot from "Un-Wine'd" season three episode nine.

This chowder makes a great cold-weather meal and is sure to become a family favorite. The recipe pairs well with Ankida Ridge Vineyards’ 2017 Chardonnay and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS. 

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.


What You’ll Need:

  • 6 slices bacon, chopped
  • ½ c. diced celery (approximately 2 ribs)
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 1 medium onion, diced
  • 1 jalapeno, seeded and diced
  • ¼ c. flour
  • 1-quart strong chicken stock

  • 2 c. frozen corn
  • 1 lb freshly picked crab
  • 1 c. heavy cream
  • ½ to ¾ t. salt
  • ½ tsp. Old Bay seasoning, optional
  • Freshly ground black pepper
  • Fresh minced parsley
  • Stockpot or dutch oven


Step 1: In a stockpot or Dutch oven sauté the bacon to render the fat.

Step 2: When bacon is crisp, remove the pieces from the pan and add the diced peppers and onions to the drippings. Sauté until the vegetables are beginning to soften.

Step 3: Add the flour and cook stirring frequently until the flour is cooked through.

Step 4: Slowly add the chicken stock. Blend well and simmer for 5 minutes.

Step 5: Add corn and cook for 5 to 10 minutes. Then add the crab, heavy cream, and salt. If desired, add the Old Bay seasoning, pepper and additional salt.

Step 6: Warm through and serve. Garnish with bacon and minced parsley.

Serves 4 to 6