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.
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
- 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
- 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.
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Originally posted September 21, 2018.
Recipe adapted from Recipe Revival
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