Fresh-Pressed Olive Oil Club

Creamy Crab & Corn Chowder

Corn and Crab Chowder

Shelled crabmeat is readily available at many markets, and this recipe is delicious whether you use claw meat or the more expensive lump crabmeat. Grating the onion on a box grater will separate out most of its liquid, making for a faster sauté.


  • 1 tablespoon extra virgin olive oil
  • 1/2 cup grated yellow onion
  • 2 tablespoons sherry vinegar
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup half-and-half
  • 8 ounces cooked crabmeat
  • 1 cup corn kernels, fresh, canned, or frozen
  • 1/4 teaspoon dried thyme
  • 1 teaspoon sea salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste


Heat a medium saucepan. When hot, add the olive oil and onions. Sauté over medium heat, stirring constantly, until the onions are soft and any liquid has evaporated, about 5 minutes. Add the sherry vinegar to the pan. When it starts to boil, sprinkle on the flour and whisk vigorously until you get a thick paste, about 3 minutes, allowing the flour to cook. Add the milk, 1/2 cup at a time, and continue to whisk vigorously, letting the mixture thicken before adding the next 1/2 cup. Add the half-and-half in the same way. Lower the heat to a simmer and fold in the crabmeat, corn kernels, thyme, salt, and pepper. Heat through, about 3 minutes. Adjust the seasonings to taste and serve.

Yields 4-6 servings