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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.

Easy Corn and Crab Chowder in a rustic blue bowl and a plate of saltines.

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!

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

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.

Crab and Corn Chowder with Saltines

Try These Other Cold Weather Soup Recipes

Easy Corn And Crab Chowder

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.

SERVINGS: 8

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
  • 1/2 teapsoon 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: 393kcal | Vitamin C: 1mg
Course: Soup
Cuisine: Southern
Keyword: crab chowder

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Easy Corn and Crab Chowder

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