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Corn and Crab Chowder - CookingBride.com
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Corn and Crab Chowder

Luscious corn and crab chowder combines lump and claw crab meat, bacon, vegetables, seasonings, and cream for a velvety smooth dish.
Course Soup
Cuisine American
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 478kcal
Author Lisa B.


  • ½ cup unsalted butter
  • ½ cup all purpose flour
  • 3 cups seafood stock
  • 2 cups chicken broth
  • ½ lb. about 3-5 red skinned potatoes, cubed
  • 2 carrots peeled and sliced
  • 1 celery rib diced
  • 4 slices of bacon cooked and chopped
  • 2 cups frozen whole kernel corn
  • ½ pound lump crabmeat
  • ½ pound claw crabmeat
  • 4 slices of bacon cooked and chopped
  • 1 teaspoon liquid crab boil
  • 1 tablespoon Creole or Old Bay seasoning
  • Zest of one lemon
  • 2 cups heavy cream
  • Chopped fresh parsley and additional bacon for garnish optional


  • In a large stock pot, melt butter over medium heat. Gradually add flour and whisk together until mixture begins to thicken, forming a roux.
  • Add seafood stock, chicken stock, potatoes, carrots, and celery. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring frequently.
  • Add corn and continue cooking for an additional 15 minutes. Add the crabmeat, bacon, crab boil, Creole or Old Bay seasoning, and lemon zest.
  • Remove the pan from the heat. Add the cream and stir until cream is well-incorporated and chowder is heated through. Ladle into bowls and garnish with parsley if desired.


Serving: 2cups | Calories: 478kcal | Carbohydrates: 21g | Protein: 31g | Fat: 30g | Saturated Fat: 19g | Trans Fat: 1.1g | Cholesterol: 231mg | Sodium: 705mg | Potassium: 908mg | Fiber: 1.9g | Sugar: 5.2g | Vitamin A: 1050IU | Vitamin C: 19mg | Calcium: 240mg | Iron: 1.6mg