This Crab and Corn Chowder brings together the sweetness of summer corn, smoky bacon, and rich cream for a bowl of pure comfort. Heron Point crab meat adds a delicate, buttery texture that elevates every spoonful, while crispy crab beignets on the side make it unforgettable. Each bite balances savory warmth with subtle sweetness, creating a dish that feels both indulgent and deeply satisfying. Perfect for chilly evenings or special gatherings, it’s a true New England classic with a gourmet twist.

Instructions

Chowder

1. Peel and shuck corn
2. Slice kernels off cob and reserve
3. Place cobs in a pot and cover with water. Simmer for approximately 1 hour then strain to make the corn stock
4. In a large sauce pot on medium-high heat render down bacon, about 6 minutes
5. Add onion and garlic and sauté until tender, about 5 minutes
6. Add corn and potatoes and cook for 10 minutes, stirring occasionally
7. Add 2 Quarts of the corn stock and reduce by 1/3
8. Reduce heat to low and add heavy cream and simmer for 30 minutes.
9. Season with salt and pepper
10. Add crab, stir until warmed through, serve.

Beignets

1. In a small pot on medium heat bring milk and butter to a boil
2. With a wooden spoon, add the flour and stir until a ball of dough forms, about 2 minutes.
3. Place dough in a bowl of a stand mixer and mix on low speed for 2 minutes or until all the steam disappears
4. Add one egg and let mix until combined. Carry on with the remaining eggs until all combined and smooth
5. once combined add corn, parsley and crab and salt.
6. Heat a small saucepan of oil to 350F, and fry spoonful’s of beignet mix to golden brown, about 2-3 minutes.
7. Remove with a slotted spoon and place on a paper towel to absorb any excess oil