Crab and Corn Chowder

Name: Crab and Corn Chowder
Prep time: 5 min
Cook time: 25 min
Ingredients: 8 Slices Bacon (Cooked Crisp); 2 Tablespoons Butter; 2 Stalks Celery (Diced); 1 Onion (Diced); 1 Bell Pepper (Diced); 1 Jalapeno (Seeds Removed, Finely Diced); 2 Tablespoons All Purpose Flour; 4 Cups Low Sodium Chicken Broth; 4 Ears Corn (Sliced off the Cob (or 2 cups frozen corn)); 3/4 Cup Heavy Cream; 1/2 Tablespoon Old bay Seasoning; 1/4 Teaspoon Cumin; 12 Ounces Fresh Lum Crab Meat; Salt/Pepper (To Taste)

posted by Krystle Smith on August 19, 2020 6 Comments »

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(Last Updated On: August 19, 2020)

Crab and Corn Chowder: This rich and creamy soup is packed with fresh corn and sweet crab meat. You won’t be able to stop slurping this one!

I like to serve this crab and corn chowder with biscuits and caesar pasta salad for a light and easy summer supper.

crab chowder in a blue bowl topped with parsley, bacon, and oyster crackers

This crab and corn chowder will satisfy your summer cravings. It has that wonderful creamy chowder texture we all know and love. Crab, corn, and bacon all come together in a delightfully flavorful and creamy broth. It is great for summer but also can warm your bones on a cold evening.

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The jalapeno and Old bay give it a slightly spicy flavor, but that is balanced out nicely by the heavy cream used on the broth. Whip some up tonight to use up the last of this summer’s fresh corn before it is gone! If you’re reading this at a time when fresh corn is scarce you can certainly substitute frozen corn on the cob or kernels, but it just won’t be “quite” as good in my opinion.

a spoonful of soup with crab meat, corn, and celery, the soup bowl is blurred in the background on a wooden tabletop

Ingredient Notes

Lump Crab Meat: Lump crab meat is a combination of smaller broken pieces of jumbo crab meat along with some meat from the crab body. You’ll find that lump crab meat is much like jumbo crab meat in flavor and texture. When using fresh crab always be sure to pick through it first, to remove any possible shell fragments. You don’t want you or your guests to bite down on that.
Corn: To easily cut corn off the cob place, it in the middle of your bundt pan and slice down vertically.
Not a fan of crab? Leave it out or try another protein like chicken, clams, or even a starch like potatoes.
Heavy Cream: Can you make this soup without heavy cream. Probably. But, why would you? It gives the soup a rich and velvety mouthfeel that just can’t be replicated with anything else.
Flour: To make this soup gluten-free swap the flour for cornstarch. All other ingredients should be naturally gluten-free, but be sure to check product labels as things do change over time.

Frequently Asked Questions

Can You Make It Ahead?

You can make this crab and corn chowder ahead of time. Simply prepare your chowder according to the recipe directions below and allow it to cool. Once your chowder has cooled to room temperature, place the cooked chowder into an airtight container and set in the refrigerator.

2. How Long Will It Last?

This soup will last for up to 3 days in the fridge. Keep at room temperature no longer than 2 hours.

3. How To Reheat

I suggest reheating in a saucepan over low heat for 4-5 minutes or until warmed through.

4. Can you Freeze It?

Chowders that contain milk or cream aren’t well-suited for the freezer. I suggest you avoid freezing as it may become grainy or separate when you try to reheat it. One way to work around this is to freeze before adding the heavy cream. Then when it is thawed, reheat in a saucepan, and add the cream then.

What do you think of this crab and corn chowder recipe? Let me know by leaving a comment or rating below.

Serve With

a blue bowl full of chowder topped with parsley, bacon, and oyster crackers on a wooden back drop