Shrimp Chowder

Corn Chowder with Potatoes

Cheddar Potato Chowder

Cheesy Corn Chowder

Corn and Ham Chowder

Corn and Sausage Chowder

Corn Chowder

Crab and Corn Chowder

Seafood Chowder

Tomato Corn Chowder

Creamy Corn Crab Soup

Potato Shrimp Chowder

Ham & Corn Chowder

Cheddar Seafood Chowder

Home Soups Chowders Corn Chowders

Crab Corn Chowder

Name: Crab Corn Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings (2 quarts).
Ingredients: 3 teaspoons chicken bouillon granules; 2 cups boiling water; 6 bacon strips, diced; 1/3 cup each diced sweet red, yellow and orange peppers; 1/2 cup chopped onion; 1/4 cup all-purpose flour; 3 cups half-and-half cream; 2 cans (14-3/4 ounces each) cream-style corn; 1-1/2 teaspoons seasoned salt; 1/2 teaspoon dried basil; 1/4 to 1/2 teaspoon cayenne pepper; 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked; 1/2 cup minced chives

5 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 20 min.

Makes

8 servings (2 quarts)

Updated: Dec. 07, 2022

No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of satisfying chowder in no time. Canned corn and crab blend beautifully in this creamy, colorful soup. —Sarah McClanahan, Raleigh, North Carolina

Crab Corn Chowder Recipe photo by Taste of Home

Ingredients

3 teaspoons chicken bouillon granules
2 cups boiling water
6 bacon strips, diced
1/3 cup each diced sweet red, yellow and orange peppers
1/2 cup chopped onion
1/4 cup all-purpose flour
3 cups half-and-half cream
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 teaspoons seasoned salt
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
1/2 cup minced chives

Directions

Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings.

In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook until heated through, stirring occasionally (do not boil). Stir in the crab. Top each serving with bacon and chives.

Nutrition Facts

1 each: 290 calories, 12g fat (7g saturated fat), 88mg cholesterol, 1195mg sodium, 28g carbohydrate (8g sugars, 2g fiber), 16g protein.

Crab Corn Chowder

Ingredients

Directions

Nutrition Facts

More from Taste of Home