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. Serve with crusty bread for a filling meal.

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

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