How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Corn-And-Crab Chowder From Richard'S Seafood Patio?

You need 8 ingredients. The key ingredients include: 2 (10 3/4-oz.) cans cream of potato soup, 1 (10 3/4-oz.) can cream of mushroom soup, 1 (8-oz.) package cream cheese, softened, 3 cups half-and-half, and more.

Is Corn-And-Crab Chowder From Richard'S Seafood Patio suitable as seafood?

Yes, Corn-And-Crab Chowder From Richard'S Seafood Patio falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Corn-And-Crab Chowder From Richard'S Seafood Patio?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn-And-Crab Chowder From Richard'S Seafood Patio

Name: Corn-And-Crab Chowder From Richard'S Seafood Patio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 3/4-oz.) cans cream of potato soup; 1 (10 3/4-oz.) can cream of mushroom soup; 1 (8-oz.) package cream cheese, softened; 3 cups half-and-half; 1 pound fresh crabmeat; 1 (15.25-oz.) can sweet whole kernel corn, drained; 1 (14 3/4-oz.) can cream-style corn; 1 teaspoon Old Bay seasoning

Warm up with this hearty Corn-And-Crab Chowder From Richard'S Seafood Patio recipe. Made with cream of potato soup, cream of mushroom soup, cream cheese…

This Corn-And-Crab Chowder From Richard'S Seafood Patio relies on simple, everyday ingredients such as half-and-half, fresh crabmeat and old bay seasoning. It comes together quickly and makes 4 servings, at about 237 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

2 (10 3/4-oz.) cans cream of potato soup
1 (10 3/4-oz.) can cream of mushroom soup
1 (8-oz.) package cream cheese, softened
3 cups half-and-half
1 pound fresh crabmeat
1 (15.25-oz.) can sweet whole kernel corn, drained
1 (14 3/4-oz.) can cream-style corn
1 teaspoon Old Bay seasoning

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
237 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Corn-And-Crab Chowder From Richard'S Seafood Patio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions