Crab and Sweet Corn Chowder Recipe

Name: Crab and Sweet Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. freshly cooked crabmeat, cut into bite-size pieces; 2 tbsp butter; 4 strips of bacon; 1/2 cup yellow onion, chopped; 1/2 cup carrot, chopped; 1/2 cup celery, chopped; 4 cups frozen yellow corn kernels, thawed; 1 bay leaf; 4 cups whole milk; 3 cups low-salt chicken broth; 6 tbsp sour cream; 1 medium potato, peeled and diced; 1/8 tsp pinch cayenne pepper; Salt and pepper to taste

Servings: persons

1/2 lb. freshly cooked crabmeat, cut into bite-size pieces
2 tbsp butter
4 strips of bacon
1/2 cup yellow onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
4 cups frozen yellow corn kernels, thawed
1 bay leaf
4 cups whole milk
3 cups low-salt chicken broth
6 tbsp sour cream
1 medium potato, peeled and diced
1/8 tsp pinch cayenne pepper
Salt and pepper to taste

1
In a large sauce pan, saute bacon until crisp.
2
Place bacon on paper towel to drain.
3
Pour off all but one tbsp of bacon renderings.
4
Add 1 tbsp butter, melt.
5
Saute onion until soft.
6
Add carrots and celery, cook for 5 minutes.
7
Set aside.
8
Puree two cups of corn.
9
Now, add all corn to onion, carrots and celery.
10
Mix thoroughly.
11
Add milk, broth, potatoes, cayenne pepper, bay leaf, plus half of the crumbled, crisp bacon.
12
Bring to a boil.
13
Reduce heat, cover and simmer for 20 minutes.
14
Remove bay leaf.
15
Salt and pepper to taste.
16
Continue to simmer for an additional 10 minutes.
17
Set pan aside and let cool slightly.
18
Stir in sour cream.
19
Melt 1 tbsp butter in skillet.
20
Saute crab meat until heated.
21
Spoon crab into bowls.
22
Pour soup gently on top.
23
Garnish with crumbled bacon.

953

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 lb. freshly cooked crabmeat, cut into bite-size pieces, 2 tbsp butter, 4 strips of bacon, 1/2 cup yellow onion, chopped, and more.

Yes, Crab and Sweet Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Crab and Sweet Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions