Crab and Corn Chowder

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This is a rich, creamy chowder with sweet crab and corn. It is sure to warm your soul any day.


  • 2 cups chicken broth
  • 1/2 tablespoon olive oil
  • 1 pouch (2.8 ounce) real bacon pieces
  • 1/2 onion, peeled and diced
  • 1 celery stalk, chopped
  • 1 medium potato, peeled and diced small
  • 1 tablespoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 tablespoon seafood seasoning
  • 1 cup frozen corn, thawed
  • 1 pound snow crab meat or imitation crab, diced
  • 1 cup heavy cream
  • 2 cups milk
  • 1/2 tablespoon butter
  • salt and pepper to taste
  • 1 tablespoon chives
  • 1 cup mini saltine or oyster crackers


Prepare the onions, potatoes and celery.

Heat the broth in small pot over medium heat.

In a larger stock pot over medium-high heat, add the oil.

Add to the pot, the bacon pieces and diced onion.

Cook for 3-4 minutes or until onion becomes fragrant.

To the stock pot, add the celery, potatoes, garlic, basil, thyme, seafood seasoning and corn.

Add the hot broth and bring to a slow boil.

Continue to boil, stirring occasionally for 8-10 minutes or until potatoes become fork tender.

Toss in the crab meat, cover and reduce the heat to a simmer.

Continue to simmer for 5-6 minutes to allow the flavors to blend with the crab.

Add the cream, milk, butter, salt and pepper; stir to combine.

Simmer and reduce for 10 minutes more or until chowder starts to thicken; stirring occasionally.

Garnish chowder with chives before serving, if desired.

Serve with crackers if desired.

Notes: I skipped the chives and crackers before serving as it really didn’t need anything else added to it.

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