Crab and Corn Chowder Recipe

This chowder is so creamy and so delicious!  Sweet and salty all in one!

Crab and Corn Chowder Recipe

Category: Soup/Chowder

Crab and Corn Chowder Recipe


  • 6 slices bacon
  • 2 stalks celery, chopped fine
  • 1/2 medium onion, chopped fine
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 jalepeno, seeded, diced
  • 1 small potato, peeled and diced
  • 3 Tbs flour
  • 4 cups (32 oz) chicken broth
  • 2 cups fresh or frozen corn
  • 12 oz fresh lump crab meat
  • 3/4 cup whipping cream or half and half
  • 1/2 tsp creole/cajun seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground cumin


  1. Cook bacon until crisp. Remove bacon. Reserve 2 Tbs bacon drippings. Crumble bacon.
  2. Saute celery, onion, red bell pepper, green bell pepper, jalepeno, and potato in bacon drippings, approximately 6-7 minutes or until tender.
  3. Whisk flour and broth until smooth, add to celery mixture. Mix in corn Bring to a boil, reduce heat, stirring every few minutes. Simmer for 30 minutes.
  4. Gently stir in crabmeat and seasonings, cook 4-5 minutes or until heated through.
  5. Serve hot with crumbled bacon on top.
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As always – enjoy!

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