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Corn & Crab Chowder


  • 1 lb. Dungeness crab meat
  • 2 cups fresh corn kernels (3 ears), cobs reserved
  • 3 cups diced Yukon Gold potatoes, skin-on
  • 1 cup diced Walla Walla Sweet onion (or any sweet onion)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced fennel, plus a few fennel fronds
  • 2 cups chicken broth (can substitute veggie broth or water)
  • 3 cups whole milk
  • 3 Tbsp. butter
  • 2 Tbsp. flour
  • 1 bunch fresh basil leaves, thinly sliced
  • Salt & pepper


  • Cut the corn cobs into 2-inch chunks.
  • In a large pot, heat the chicken stock until it begins to simmer. Add the corn cobs, cover and simmer for 10 minutes.
  • While the cobs are cooking, prepare a roux. Melt 2 Tbsp. of butter in a small sauce pan. When the butter is melted, whisk in the flour and cook, stirring constantly for one minute. Remove from heat and set aside.
  • Strain the chicken stock mixture into a bowl and discard the cobs.
  • Return the pot to the stove and add the remaining 1 Tbsp. of butter. When the butter is melted and sizzling, add the onion, bell pepper and fennel. Cook, stirring occasionally, until the onions are soft, about 3 minutes. Season generously with salt and pepper.
  • Whisk the roux mixture into the onion mixture, then add the potatoes, corn, 1 cup of the reserved chicken stock, and 3 cups whole milk. Bring the chowder to a boil, then reduce heat and simmer until the potatoes are tender, about 10 minutes.
  • Taste the chowder and adjust the seasoning as needed.
  • Just before serving, stir in the crab (reserving a few nice pieces for garnishing), sliced basil, and fennel fronds.
  • Garnish with a few additional pieces of crab meat and serve immediately.