Home Soups and StewsEasy Corn and Crab Chowder

Easy Corn and Crab Chowder

Name: Easy Corn and Crab Chowder
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: Southern
Ingredients: 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; ½ teaspoon black pepper; 1 pound fresh lump crabmeat

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.

Prep10 min
Cook10 min
Total20 min
Serves8

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.

Easy Corn and Crab Chowder in a rustic blue bowl and a plate of saltines.

The sweetness of the corn really complements the sweetness of the crab. They combine in perfect harmony.

Serve it with oyster crackers or Saltines and get ready for a wonderfully comforting meal. This is the quickest and easiest crab soup ever!

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Three cans of condensed soup (2 potato and 1 mushroom). But you will never guess there’s canned soup in it. It completely tastes homemade.

The soup along with 8 ounces of cream cheese gets blended in a blender so that the soup is ultra creamy and smooth. Then this mixture is combined with half-and-half, Old Bay seasoning, and canned corn in a Dutch oven. It just needs to simmer for 10 minutes and then the crab is added. Just a few more minutes and this chowder is ready to dish up.

Easy Corn and Crab Chowder can be on the table in under 20 minutes. There’s a full pound of lump crab meat added for lots of seafood flavor.

Recipe Tips

Leftovers will keep in the refrigerator for 3 days.

If you’re looking for a from-scratch Crab Chowder try this Crab and Corn Chowder.

I recommend using lump crabmeat, but you can use special crab or claw crab to save money.

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Ingredients

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
½ teaspoon black pepper
1 pound fresh lump crabmeat

Equipment Blender, Dutch Oven

Steps

1
Place all 3 cans of soup and the cream cheese in a blender and blend until smooth. Transfer mixture to a large Dutch oven.
2
Add half-and half and bring to a simmer.
3
Once it starts to simmer, add the remaining ingredients except the crab and simmer for 8 minutes.
4
Add the crab and simmer for 2 more minutes. Serve.