Crab + Shrimp Corn Chowder, Finished With Brown Butter
This is the chowder I make when summer corn shows up at the market and I want something that feels like a hug in a bowl.
Sweet corn, lump crab, and shrimp simmer together until the broth turns golden and a little creamy. Then right before serving, I spoon over browned butter — nutty, deep, a little crackly on top — because that one step changes everything.
The finishing touches are non-negotiable: tangy pickled green tomatoes for brightness, and cornbread croutons for crunch. Sweet, savory, tangy, rich — every spoonful hits different.
This is Lowcountry comfort food, the way my kitchen does it. Real food. Real talk. Real impact.
Save this one for your next corn haul. 🌽🦀🍤
#corn chowder #seafood chowder #lowcountry cooking #lemon8partner
When I first tried adding browned butter to seafood chowder, it completely transformed the dish. The nutty, slightly caramelized flavor adds a richness that you simply don’t get from regular butter or cream alone. In this Crab and Shrimp Corn Chowder, the browned butter melds beautifully with the sweetness of fresh summer corn and the delicate taste of lump crab and shrimp, creating a broth that’s both golden and creamy without any heavy cream needed. Another tip I learned is about the finishing touches—pickled green tomatoes might sound unusual, but they add a refreshing brightness and slight acidity that perfectly balances the chowder’s natural sweetness and richness. The cornbread croutons bring a satisfying crunch and a touch of savory flavor, making each spoonful an exciting mix of textures. I usually make this chowder when fresh summer corn hits the market because the natural sweetness of fresh corn is key to getting that comforting, hearty flavor everyone loves. Also, sourcing fresh lump crab and quality shrimp elevates the dish tremendously. For those looking to recreate Lowcountry flavors at home, this chowder is approachable yet impressive. It embodies real food cooked with care, and the combination of seafood, corn, and browned butter makes it a memorable comfort food perfect for any occasion when you want a bowl that feels like a hug. Definitely save this recipe for your next corn haul—it's worth the effort and will become a favorite in your kitchen just like it did in mine.
Chowder Ingredients * 8 oz lump crab meat * 8 oz shrimp, peeled and chopped * 4 tbsp butter, divided * 4 slices bacon, diced * 1 medium Vidalia onion, diced * 2 celery stalks, diced * 1 red bell pepper, diced * 2 cloves garlic, minced * 2 cups fresh corn kernels * 1 cup frozen corn * 2 medium Yukon Gold potatoes, diced small * 4 cups seafood stock or chicken stock * 1 cup heavy cream * 1 cup half-and-half * 1 tsp Old Bay seasoning * ½ tsp smoked paprika * 1 tsp kosher salt * ½ tsp black pepper * 1 tbsp fresh lemon juice Brown Butter Shrimp Garnish * Reserved shrimp * 2 tbsp butter * ½ tsp Old Bay * Chopped parsley Garnish * Pickled green tomato relish * Brown butter shrimp * Lump crab * Chopped parsley * Fresh cracked pepper * Lemon wedges ⸻ Instructions Step 1: Brown Butter Shrimp 1. Melt 2 tbsp butter in a skillet. 2. Cook until golden brown and nutty smelling. 3. Add half of the shrimp with Old Bay. 4. Cook just until done. 5. Remove and reserve for garnish. Step 2: Build the Chowder 1. In a Dutch oven cook bacon until crisp. 2. Add onion, celery, and bell pepper. 3. Cook 5-6 minutes. 4. Add garlic and cook 30 seconds. 5. Stir in potatoes and both corns. 6. Add stock, Old Bay, paprika, salt, and pepper. 7. Simmer 15-20 minutes until potatoes are tender. Step 3: Finish 1. Add cream and half-and-half. 2. Add remaining shrimp. 3. Simmer 3-4 minutes. 4. Fold in crab meat gently. 5. Add lemon juice. 6. Taste and adjust seasoning. Step 4: Brown Butter Finish 1. In a small pan melt remaining 2 tbsp butter. 2. Cook until amber colored with toasted milk solids. 3. Stir half into the chowder. 4. Reserve the remainder for drizzling over each bowl.