Jennifer Davick
Prep Time
20 Mins
Cook Time
55 Mins
Makes 10 cups

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

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

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

Ratings & Reviews

suegoetz's Review

June 22, 2014
this was sooo good. The sweet of the corn contrasting with the salty of the bacon. Having said that, I made a few changes. I wanted a lighter version, so instead of the heavy whipping cream, I added a small container of condensed milk and a little bit of 2% milk. I also omitted the salt. Between the broth and the bacon, the recipe had plenty of salt. I also left out the flour, so my soup was not thick. Finally instead of cilantro, I used a bit of Thyme. I wanted a classic chowder taste not a southwest flavor.

Vanessa59's Review

August 22, 2011
OMG!!! This was DELICIOUS!!!! And so easy to make!!!!! Can't wait to make it again!!!

roswellqs's Review

January 02, 2012
Good flavor but too much corn. Dominates the dish and over powers the crab. Will try less corn next time.

elansingtn7's Review

August 23, 2014
Very good recipe!

joaniewilliams's Review

January 05, 2013