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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.

Creamy Crab and Corn Chowder


This chowder is every bit as good as the best Clam Chowder.

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 and Corn Chowder


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.

Note: 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

Creamy Crab and Corn Chowder

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


  • 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.
Course: Soup
Cuisine: Southern

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Recipe adapted from Recipe Revival

Close-up of Chowder in a bowl.

Disclosure: This post contains affiliate links.

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8 thoughts on “Crab and Corn Chowder”

  1. 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.

  2. 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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