Crab and Corn Chowder is so creamy and delicious! The corn and crab give it a little sweetness and some bacon adds saltiness. Serve with crusty bread for a filling meal.
This chowder is every bit as good as the best Clam Chowder.
Type of Crab To Use
For best flavor, use fresh crab meat, not canned or imitation. I use lump crab meat, but you could use backfin to save a little money.
The sweetness of the fresh crab pairs so well with the sweetness of the corn.
When the first hint of fall weather arrives, I start to crave soup. Creamy chowder-type soups are my favorite. They are so filling and comforting.
This Crab and Corn Chowder can be made in just under 30 minutes.
There’s a jalapeno, a little cumin, and fresh cilantro added for just a little southwestern flavor. This delicious soup is a bowl full of flavor and leftovers reheat well.
Make It Spicier
For extra spice (the cajun seasoning will add a tiny bit of spice), add a pinch or two of cayenne pepper or serve with hot sauce.
Recipe Tip
You can lighten this recipe up a little by using half-and-half or whole milk instead of the whipping cream.
Can I Freeze Crab and Corn Chowder?
Yes- this chowder can be frozen for up to 2 to 3 months. Be sure it is completely cooled before freezing. When ready to serve, thaw in refrigerator overnight and reheat in a microwave or in a pot on the stove.
More Soup Recipes
- Cajun Shrimp and Corn Chowder
- Crock Pot Corn Chowder
- Cheesy Ham and Potato Chowder
- Stuffed Pepper Soup
- Sausage and Sweet Potato Soup
Crab and Corn Chowder
Ingredients
- 4 slices bacon,, chopped
- 1 celery rib,, finely diced
- 1/2 medium onion,, diced
- 1/2 red bell pepper,, diced
- 1/2 jalapeno,, seeded and diced
- 2 tablespoons all-purpose flour
- 3 1/2 cups chicken broth
- 2 cups fresh or frozen corn kernels
- 3/4 cups whipping cream
- 1/2 teaspoon Creole seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cumin
- 12 ounces fresh lump crab meat,, picked over
- chopped fresh cilantro
- oyster creackers
Instructions
- Cook bacon in a Dutch oven until crisp. Remove with a slotted spoon and set aside.
- Leave 2 tablespoons bacon grease in the Dutch oven and cook the celery, onion, red bell pepper, and jalapeno until soft.
- Add the flour and cook for 1 minute, stirring it in well.
- Gradually whisk in the chicken broth. Add the corn. Bring mixture to a boil. Reduce heat and simmer 15 minutes.
- Add the whipping cream, Creole seasoning, salt, pepper, cumin, and crab meat. Simmer for 3 to 4 minutes.
- Serve topped with bacon, cilantro, and oyster crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted September 21, 2018.
Recipe adapted from Recipe Revival
Disclosure: This post contains affiliate links.
I wanted it smoother, so I used an immersion blender before adding in the cream. It was also a tad bland so added in a pinch more seasoning, salt and pepper. Otherwise, very good.
Your Crab and Corn Chowder sounds absolutely Papa’s Pizzeria delicious! The combination of fresh crab meat, corn, and bacon must create a wonderfully rich and flavorful soup.
I make it once a month im the winter months. Unbelievable
This has no potatoes. It’s not a chowder.
Just HAD to say something, didn’t you. Good Lord. This doesn’t provide home cooks anything positive, so glad we are informed now. (Sarcasm intended)
I would have to agree, I live in Maine, and Chowdah’s have potato..so I will add some to this delicious recipe and use bone broth to up the protein as well 🙂
Pretty much followed the recipe, and it was delicious. I used a little less broth because I like thick chowder. Canned claw meat (8 oz plastic container from public seafood dept) because it was on sale. Added corn frozen and it worked beautifully. However, definately needed more seasoning than called for- as is it was too bland. Maybe heaping or double seasoning next time?
Great recipe, very flavorful! I used the leftovers from the Christmas Eve Crab Boil so also added finely chopped Andouille sausage and 2 medium red potatoes. Cut the kernels off corn off the cob for about half the corn and added frozen corn for the rest. I actually had a little over a pound of crab meat so I stretched the broth a little, added a bit more flour because I like a thick chowder, and added 1/2 cup of half and half and 1/2 cup heavy cream. I like cilantro but did not add it here – I thought there were enough bold flavors and didn’t want to overwhelm the crab. Delish!
This was absolutely delicious!
Made this for dinner tonight, with salad and hush puppies. I had to add a lot more seasoning, as I found it kind of bland as written. I used 6c. chicken broth and 2c. heavy cream. Also had to make a cornstarch slurry because we like chowders thick. Didn’t have celery, so I added a touch of celery seed – would skip it altogether next time, as it gave it a butter taste.. I used canned crab meat because the fresh stuff costs an arm & a leg right now! Overall, good and easy.
*bitter taste