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

Crab and Corn Chowder
Prep Time
5 mins
Cook Time
22 mins
Total Time
27 mins

Crab and Corn Chowder is so creamy and delicious! The corn and crab give it a little sweetness and some bacon adds saltiness.

Course: Soup
Cuisine: Southern
Servings: 4
  • 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
  1. Cook bacon in a Dutch oven until crisp. Remove with a slotted spoon and set aside.

  2. Leave 2 tablespoons bacon grease in the Dutch oven and cook the celery, onion, red bell pepper, and jalapeno until soft.

  3. Add the flour and cook for 1 minute, stirring it in well.

  4. Gradually whisk in the chicken broth. Add the corn. Bring mixture to a boil. Reduce heat and simmer 15 minutes.

  5. Add the whipping cream, Creole seasoning, salt, pepper, cumin, and crab meat. Simmer for 3 to 4 minutes.

  6. Serve topped with bacon, cilantro, and oyster crackers.

Recipe adapted from Recipe Revival

Disclosure: This post contains affiliate links.

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