Kelly's Kick'n MD Crab Chowder

Kelly Hemmings


This crab chowder comes together very quickly and can be easily adapted to create a full seafood chowder by simply adding lightly sautéed scallops/shrimp. While this is a wonderfully savory rich same day chowder, it's even better in the following days and good up to a week in the fridge; that is IF there's any leftovers!!

This recipe was inspired by a local pub that we frequented in Annapolis MD about 20 years ago. I've gotten so many compliments on this chowder over the years that I was persuaded to share. Enjoy!!

pinch tips: Flour, Eggs & Breading Techniques





15 Min


45 Min


Stove Top


2 lb
backfin/lump crab meat
1 1/2 stick
1 1/2 large
onion, diced
2 stalk(s)
2 large
red potaoes, diced
1 medium
red pepper, diced
1/2+- c
flour, seasoned
1+ c
milk, 2%
2 qt
half and half
1 qt
heavy cream
1 c
chicken base/stock
1 can(s)
chipotle pepper w/adobo sauce
1/2 bag(s)
corn, frozen
4+ Tbsp
old bay seasoning
1 Tbsp
season all, to taste
4 clove
garlic or 2-3 tsp powder
1/2 tsp
2-4 dash(es)
frank's hot sauce
1/2 tsp
salt and pepper, to taste
opt: serve w/dash brandy

Directions Step-By-Step

Sautee onion, red peppers, potatoes with butter. Add 1 T of Old Bay Seasoning and dash of Season All, Garlic Powder & other seasonings to veggies while sautéing.
Roux: Don't be intimidated, it's easy/peasy! Sprinkle flour slowly over sautéed veggies while gently stirring, careful not to break-up veggies.
Once the flour is fully absorbed, and the butter / veggie mixture is starting to bubble, add chicken base/stock. Slowly add milk/cream(s) while gently stirring to ensure no stickage. Chowder will continue to thicken; add more milk/cream if thinner soupy consistency is desired, rather than thicker chowder. BUT remember, if adding add'l milk/cream, add additional seasoning! Don't be afraid to KICK it up a notch!!
Add frozen corn and chopped chipotles (seeds removed) w/couple tablespoons of the adobo sauce. Reduce heat to a very low simmer, but continue to thicken, approx 10 mins. Add hot sauce and seasonings, to taste. Be liberal with Old Bay! Gently mix in crab meat; fresh preferably, not paturized.
Add additional T butter and let rest 5+ mins. Serve immediately with/without dash brandy, personal preference; or remove from burner once desired thickness, and reheat slowly later.

About this Recipe

Course/Dish: Chowders, Cream Soups, Seafood
Main Ingredient: Seafood
Regional Style: American