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!!


★★★★★ 1 vote

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 c
    heavy cream
  • 1-2 c
    chicken base/broth
  • 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 +dash garlic powder
  • 1/2 tsp
  • 2-4 dash(es)
    frank's hot sauce
  • 1/2 tsp
    salt and pepper, to taste
  • dash(es)
    opt: serve w/dash brandy

How to Make Kelly's Kick'n MD Crab Chowder


  1. 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.
  2. Roux: Don't be intimidated, it's easy/peasy! Sprinkle flour slowly over sautéed veggies while gently stirring, careful not to break-up veggies.
  3. 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!!
  4. 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.
  5. 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.

Printable Recipe Card

About Kelly's Kick'n MD Crab Chowder

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

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