Sheryl's Corn and Crab Chowder

Sheryl's Corn and Crab Chowder

sfarrish 10

"You don't have to run to a fancy restaurant to enjoy this delicious corn and crab chowder!"

Ingredients 1 h 15 m {{adjustedServings}} servings 709 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 709 kcal
  • 35%
  • Fat:
  • 48 g
  • 74%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 240 mg
  • 80%
  • Sodium:
  • 1016 mg
  • 41%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
  2. Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
  3. While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
  4. Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.
Tips & Tricks
Crab Salad

This quick, creamy salad is tops spread on sandwiches or over crackers.

Easiest Corn on the Cob

Discover the easiest, fastest way to make perfect corn on the cob.


  • Learn more about the flour-butter thickener used in this recipe in our article, All About Roux.
Rate recipe

Your rating


Reviews 93

  1. 114 Ratings


If you are searching for recipes for this type of chowder, STOP RIGHT HERE. Just reading the recipe with a "chef's eye" you can tell this is far superior to the other ones posted on this site. i don't give out many 5 star ratings, but this is most definitely one of them. i was searching for a crab/corn chowder recipe because my husband and i enjoy Bonefish Grill's version so much, but it is pricey - $6.50 for a bowl. I searched the internet for a bonefish grill copycat chowder recipe, no luck. Came on reliable all recipes, and I was just hoping this chowder would taste good, as it seemed like it would - but it tasted IDENTICAL to bonefish grills (if you are the author reading this, please take this as a compliment!) The changes I made were as follows: omitted celery and the shrimp (personal preference). no clarified butter - didnt have time - just used a regular tablespoon of butter, worked fine. Cajun seasoning instead of Creole (I'm sure its next to the same thing). and canned golden corn and canned jumbo lump crab instead of fresh. It was, ABSOLUTELY PERFECT. Try this, I promise you won't be disappointed. (unless you don't like spicy - it does pack a little heat! ;)


Normally I try to stay true to the original person’s recipe unless the masses have agreed to some changes but I had to re-work this recipe for 3 reasons. #1. Everybody who is eating my chowder agreed that the Bonefish grill was WAY too spicey (in ALL their dishes, not just the chowder). I’m a spice light-weight, and my wife is a total spice wuss so I just couldn’t make it as-is based on the other reviews. #2. I don’t have the alcohol required in my house (I’m more of a Jim Beam kinda guy) and it’s Sunday in PA and I can’t buy it. I don’t think I’ll bother next time either since it doesn’t call for much so I would be wasting it. #3. Corn is now out of season and the only small shrimp I liked at the market was cooked/pieces so I went for it – and crab around here sucks right now. So here is the Spice Wuss/Alcohol Free/Out of Season Variation: I replaced the cayenne with double the amount of Old Bay and dropped Creole seasoning completely. I replaced the white wine with pure motts apple juice and the brandy with apple cider vinegar. I used a 1 lb bag of frozen white corn/yellow corn mix partly thawed in the fridge. Since my shrimp was cooked I left it out until the potatoes were cooked then tossed them in and let it come back up to a simmer then added the crab meat (which was canned chicken of the sea premium crab meat..all real crab). I then left the whole thing on the stove on warm until dinner time (about an hour) so by then everything was a perfect temperature.


This recipe is superb! Like the 1st reviewer, I was looking to duplicate Bonefish Grill's chowder and I am very happy with the results! I omitted he cayenne pepper since I didn't have any- the creole seasoning added just enough heat. Thank you for sharing this recipe!