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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.

Course Soup
Cuisine Southern
Keyword crab chowder
Servings 8
Calories 393kcal


  • 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


  • 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.


Makes 12 cups.
Be sure to pick through the crab and remove any shell.


Calories: 393kcal | Vitamin C: 1mg