Easy Corn and Crab Chowder

This Easy Corn and Crab Chowder is fabulously creamy an couldn’t be simpler to make. It’s an ultra-rich chowder that is perfect for a chilly evening.

The sweetness of the corn really complements the sweetness of the crab. They combine in perfect harmony.

Serve it with oyster crackers or Saltines and get ready for a wonderfully comforting meal. This is the quickest and easiest crab soup ever!

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What Makes This Corn and Crab Soup So Easy?

Three cans of condensed soup (2 potato and 1 mushroom). But you will never guess there’s canned soup in it. It completely tastes homemade.

The soup along with 8 ounces of cream cheese gets blended in a blender  so that the soup is ultra creamy and smooth. Then this mixture is combined with half-and-half, Old Bay seasoning, and canned corn in a Dutch oven. It just needs to simmer for 10 minutes and then the crab is added. Just a few more minutes and this chowder is ready to dish up.

Easy Corn and Crab Chowder can be on the table in under 20 minutes. There’s a full pound of lump crab meat added for lots of seafood flavor.

Recipe Tips

Leftovers will keep in the refrigerator for 3 days.

If you’re looking for a from-scratch Crab Chowder try this Crab and Corn Chowder.

I recommend using lump crabmeat, but you can use special crab or claw crab to save money.

Try These Other Cold Weather Soup Recipes

• Crock Pot Cheesy Corn and Ham Chowder
• Cajun Shrimp and Corn Chowder
• Spicy Chicken and Corn Chowder
• Cheesy Ham and Potato Chowder
• Slow Cooker Spicy Cabbage Beef Soup
• Mac and Cheese Soup
• Creamy Potato Soup with Shrimp

Easy Corn and Crab Chowder

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 8

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This Easy Corn and Crab Chowder is fabulously creamy an couldn't be simpler to make. It's an ultra-rich chowder that is perfect for a chilly evening.

Equipment

• Blender
• Dutch Oven

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Ingredients

• ▢ 2 (10 3/4-ounce) cans condensed cream of potato soup
• ▢ 1 (10 3/4-ounce) can condensed cream of mushroom soup
• ▢ 8 ounces cream cheese, softened
• ▢ 3 cups half-and-half
• ▢ 1 (15.25-ounce) can whole kernel corn, drained
• ▢ 1 (14 3/4-ounce) can cream-style corn
• ▢ 1 teaspoon Old Bay seasoning
• ▢ ½ teaspoon black pepper
• ▢ 1 pound fresh lump crabmeat

Instructions 

• Place all 3 cans of soup and the cream cheese in a blender and blend until smooth.

  Transfer mixture to a large Dutch oven.
• Add half-and half and bring to a simmer.
• Once it starts to simmer, add the remaining ingredients except the crab and simmer for 8 minutes.
• Add the crab and simmer for 2 more minutes. Serve.

Notes

Makes 12 cups.

Be sure to pick through the crab and remove any shell.

Nutrition

Calories: 423kcal | Carbohydrates: 35g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 1476mg | Potassium: 592mg | Fiber: 2g | Sugar: 10g | Vitamin A: 954IU | Vitamin C: 10mg | Calcium: 170mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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