crab corn chowder soup recipe

Written BySheba G Updated On
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The Best crab corn chowder soup recipe

I love making crab corn chowder soup because it is such a comforting and satisfying meal. The sweetness of the corn pairs perfectly with the rich flavor of crab, and the creamy broth ties it all together. My family always gets excited when they see me pulling out the ingredients for this soup, and it has become a go to for busy weeknights or lazy weekends. It is also packed with protein from the crab and fiber from the corn, making it a wholesome choice that fills everyone up without feeling heavy. Whether you are serving it for a casual dinner or a special occasion, this soup always hits the spot.

Creamy Crab Corn Chowder Soup

4.5 from 941 votes

A rich and comforting chowder loaded with sweet corn and tender crab meat. This soup is creamy but not too heavy, with a hint of smokiness from bacon and a touch of heat from red pepper flakes.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chowder Base

4 slices bacon, chopped
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups chicken broth
1 cup heavy cream
1 cup whole milk
4 cups fresh or frozen corn kernels
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes

For the Crab

1 pound lump crab meat, picked over for shells
1 tablespoon butter
1 tablespoon fresh lemon juice

👨‍🍳Directions

1Cook the bacon in a large pot over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2Add the onion and celery to the pot and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
3Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste.
4Slowly pour in the chicken broth while stirring, then add the heavy cream and milk. Bring to a gentle simmer.
5Add the corn, salt, black pepper, and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
6While the chowder simmers, melt the butter in a small skillet over medium heat. Add the crab meat and lemon juice, and cook for 2 minutes just to warm through.
7Stir the warmed crab into the chowder and cook for 2 more minutes. Taste and adjust seasoning if needed.
8Ladle the chowder into bowls and top with the reserved crispy bacon. Serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 20g

📝Notes

For a lighter version, you can substitute half and half for the heavy cream. If using fresh corn, cut the kernels from about 4 ears of corn. Frozen corn works great too just thaw it first.

Watch Video Of How Creamy Crab Corn Chowder Soup Works

This crab corn chowder soup is a recipe I turn to again and again because it is simple to make and always impresses. It works beautifully for family dinners, holiday gatherings, or even a quiet night in. With its creamy texture and sweet savory flavor, it is a dish that everyone at the table will enjoy.

❓ Frequently Asked Questions About Creamy Crab Corn Chowder Soup

1. Can I use imitation crab instead of real crab?

Yes, you can use imitation crab if fresh crab is not available or too expensive. Just keep in mind that imitation crab is made from white fish and has a different texture and flavor. It will still taste good in this chowder but not as rich as the real thing.

2. How do I store leftover crab corn chowder?

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over low heat, stirring often. The cream may separate a bit if reheated too quickly, so take your time.

3. Can I freeze this chowder?

I do not recommend freezing this chowder because the cream can separate and become grainy when thawed. The corn and crab also lose their texture. It is best enjoyed fresh or within a few days in the fridge.

4. What can I use instead of heavy cream?

You can use half and half or whole milk for a lighter chowder. For a dairy free option, try canned coconut milk. It will change the flavor slightly but still give a creamy consistency.

5. How can I make this chowder thicker?

If you want a thicker chowder, mash some of the corn kernels with a potato masher or blend about a cup of the soup in a blender and stir it back in. You can also add an extra tablespoon of flour when making the roux.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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