This Ruth’s Chris–inspired Crab & Corn Chowder is the definition of indulgent comfort food. Creamy, buttery, and deeply satisfying, it brings steakhouse elegance into a cozy bowl that’s perfect for cooler days or special occasions.
Sweet corn and tender lump crab meat are the stars of this dish, complemented by a silky cream base infused with garlic, onion, and subtle seasoning. The result is a chowder that’s rich without being heavy, allowing the natural sweetness of the seafood to shine.
What makes this recipe so appealing is its balance. A light roux provides body, while whole milk and heavy cream create a luxurious texture. Gentle simmering ensures the crab stays delicate and flavorful, just like you’d expect from a high-end restaurant.
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Serve this chowder as a refined starter or pair it with crusty bread or a simple salad for a comforting main course. Every spoonful delivers warmth, richness, and classic steakhouse flavor.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients :
- 4 tbsp butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 2 cups corn kernels (fresh or frozen)
- 1 cup seafood or chicken stock
- 8 oz lump crab meat, picked clean
- 1/2 tsp salt, or to taste
- 1/2 tsp white or black pepper
- 1/2 tsp Old Bay seasoning
- 1/4 tsp smoked paprika (optional)
- Optional: chopped chives or parsley, for garnish
Instructions:
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