Email this Recipe

OLD BAY® Seasoning

Helping seafood everywhere reach its full flavor potential.

Showcase summer's sweet corn in this rich and creamy chowder.

Photo credit: Ali Ebright from Gimme Some Oven.



2 tablespoons butter

1 tablespoon vegetable oil

2 medium potatoes peeled and cut into 1/2-inch cubes (about 1 1/2 cups)

1 medium onion chopped (about 1 cup)

2 ribs celery chopped (about 1 cup)

1/2 cup chopped red bell pepper

4 teaspoons Old Bay Seasoning

1/4 cup flour

1 leaf McCormick®Bay Leaves

2 cups chicken broth

1 quart (4 cups) whole milk

3 cups fresh or frozen corn kernels

8 ounces lump crabmeat



Heat butter and oil in large saucepan on medium heat. Add potatoes onion celery bell pepper Old Bay Seasoning and bay leaf; cook and stir 8 minutes or until potatoes are tender. Sprinkle with flour; cook 2 minutes stirring constantly. Stir in milk and chicken broth. Bring to boil. Add corn and crabmeat. Reduce heat to low; simmer 5 minutes. Remove and discard bay leaf.



For thicker chowder, substitute half-and-half for the milk.


Print recipe

full page | 3” x 5” | 4” x 6”


Recipe Info

Makes 10 (1-cup) servings.

Prep Time: 15 minutes

Cook Time: 18 minutes


Nutritional Info

Calories: 221

Fat: 9 g

Carbohydrates: 24 g

Cholesterol: 44 mg

Sodium: 541 mg

Fiber: 3 g

Protein: 11 g



- Crab Nacho Salsa Dip

- Creamy Crab Dip

- Crispy Crab Balls

- Hot Crab Dip

- Layered Seafood Appetizer

- 2-Step Crab Cakes

- Chesapeake OLD BAY Crab Cakes

- Classic OLD BAY Crab Cakes


Join the OLD BAY Nation to check out what's going on with OLD BAY fans around the country! Click Here

Mouth watering yet? SIGN UP for more servings!