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Creamy Crab and Corn Chowder
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5 from 3 votes

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.
Course Soup
Cuisine Southern
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
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


  • 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.