Corn-and-Crab Chowder

Corn-and-Crab ChowderRecipe
Jennifer Davick
This creamy corn-and-crab chowder is a hearty, comforting meal, perfect for chilly fall and winter nights. 


Makes 10 cups

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 55 Minutes


6 bacon slices
2 celery ribs, diced
1 medium-size green bell pepper, diced
1 medium onion, diced
1 jalapeño pepper, seeded and diced
1 (32-oz.) container chicken broth
3 tablespoons all-purpose flour
3 cups fresh corn kernels (6 ears)
1 pound fresh lump crabmeat, drained and picked*
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Oyster crackers
Garnish: chopped fresh cilantro


1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.

2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.

3. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers. Garnish, if desired.

*1 lb. peeled cooked shrimp or chopped cooked chicken may be substituted.