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Crab and Corn Chowder

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.

Crab and Corn Chowder topped with oyster crackers in a blue bowl.

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.

Crab Chowder in blue bowl.

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.

Recipe Tip

You can lighten this recipe up a little by using half-and-half or whole milk instead of the whipping cream.

Crab and Corn Chowder with bacon

More Soup Recipes

Crab and Corn Chowder

Crab and Corn Chowder is so creamy and delicious! The corn and crab give it a little sweetness and some bacon adds saltiness.
PREP: 5 mins
COOK: 22 mins
TOTAL: 27 mins
SERVINGS: 4

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

Calories: 433kcal
Course: Soup
Cuisine: Southern
Keyword: crab

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Originally posted September 21, 2018.

Recipe adapted from Recipe Revival

Close-up of Chowder in a bowl.

Disclosure: This post contains affiliate links.

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14 thoughts on “Crab and Corn Chowder”

  1. 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.

  2. This time I followed the recipe. This time I bought the ingredients called for and it is truly yummy. Had it for lunch today and I’ll have it again tonight for dinner. Don’t know if any will be left for tomorrow.

  3. Well, I sort of made it. I had some fake crab. Usually I add mayonnaise and pickle relish and eat it with crackers for lunch, but I thought I would try something different for a change. Well, I didn’t have celery or a red pepper, but I did have a couple of little Yukon gold potatoes, som very old little carrots and part of a green pepper, so I chopped and diced and browned. Also I freeze bacon pieces so I had that and a small container of chicken broth, but only canned corn. Nor did I have creole spice, but I found a recipe for it and added a pinch of many spices and my it was wonderful and I couldn’t eat it all. The fake crab was a mistake. It fell apart.

    So the next day I thought it needed more broth but I had only a bullion cube. It still tasted treated. Thanks so much for the basic recipe.

  4. I’m not normally one to review recipes, but this one was really delicious – – even better the next day after the flavors had a chance to meld. I wasn’t sure if I would like the fact that the vegetables are all left intact (no puréeing), but they were tender enough that it wasn’t offputting at all, and the soup still had plenty of body without puréeing.

  5. I used a whole precooked crab. I cooked the recipe as directed but Upon serving, I took mounds of crab and topped each soup (4 servings) with crab, sprinkled a little less bacon and garnished with cilantro. It was a beautiful dish and quite tasty.

    1. I made this a couple of weeks ago and I’m getting ready to make it again tonight. My grocery store has containers of already picked out fresh crabmeat in the seafood area so you don’t have to cook crab or crab legs. Perhaps lazy of me, but so much quicker and easier. Plus, this recipe calls for 12 oz. (the container is 16 oz) so I use the other 4 oz for a Sherried Crab Sauce recipe I have and dinner for another meal is halfway done!

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