Soups and Stews
Crab and Corn Chowder
Crab and Corn Chowder is so creamy and delicious! The corn and crab give it a little sweetness and some
- Serves 4
- Prep 5 minutes
- Cook 22 minutes
- Total 27 minutes
This chowder is every bit as good as the best Clam Chowder.
Type of Crab To Use
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.
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.
Make It Spicier
For extra spice (the cajun seasoning will add a tiny bit of spice), add a pinch or two of cayenne pepper or serve with hot sauce.
Recipe Tip
You can lighten this recipe up a little by using half-and-half or whole milk instead of the whipping cream.
Can I Freeze Crab and Corn Chowder?
Yes- this chowder can be frozen for up to 2 to 3 months. Be sure it is completely cooled before freezing. When ready to serve, thaw in refrigerator overnight and reheat in a microwave or in a pot on the stove.
More Soup Recipes
- Cajun Shrimp and Corn Chowder
- Crock Pot Corn Chowder
- Cheesy Ham and Potato Chowder
- Stuffed Pepper Soup
- Sausage and Sweet Potato Soup
Originally posted September 21, 2018.
Recipe adapted from Recipe Revival
Disclosure: This post contains affiliate links.
Recipe
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.
- Serves 4
- Prep 5 minutes
- Cook 22 minutes
- Total 27 minutes
Ingredients
- 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
Instructions
- 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.
Nutrition
- Calories433 kcal
