• 2 tablespoons butter
  • 16 ounces frozen corn
  • 4 ounces lump crabmeat or jumbo lump crabmeat
  • 3-4 tablespoons sliced green onions, divided
  • Lemon juice, to taste
  • 1 cup whole milk
  • 8 ounces clam juice
  • Salt and pepper, to taste


  1. Melt the butter in a small saucepan over medium heat. Add ¼ cup frozen corn and cook until heated through. Add in lump crabmeat, half of the sliced green onions, and a dash of lemon juice, to taste.
  2. In a large saucepan, bring the milk and the remaining corn to a boil. Remove from heat, cover, and allow to cool for ten to fifteen minutes. Very carefully, transfer to a blender or food processor and pulse until smooth. Add the clam juice and the remaining green onions into the corn and milk mixture, and blend until smooth.
  3. Return corn and milk mixture to the large saucepan, and gently stir in the crab mixture. Bring to a simmer. Add salt and pepper to taste, and serve.


Lump Crabmeat

Crab and Corn Chowder in bowl Shop for Fresh Lump Crabmeat