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Crab Corn Chowder

Total Time

Prep: 15 min. Cook: 20 min.


8 servings (2 quarts)

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


  • 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


  1. 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.
  2. 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.
  3. 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.

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  • RunsWithScissors
    Jan 25, 2019

    I made this for 7 people, 5 adults and 2 kids, so I doubled the recipe. Honestly, I was a little surprised that nobody choked with how fast they all sucked down their bowls. Both kids spoke up twice at random to tell me how much they loved it, and the adults all agreed they wanted to go at the pot similar to how frat boys go after a keg at parties. Oh yes, this was unanimously declared a MUST make on a regular basis.

  • Wayne
    Sep 27, 2018

    No comment left

  • ScarlettScott
    Mar 24, 2015

    This was very good. I substituted one red pepper instead of the different colors, and I didn't have basil so I added dried dill instead and used Old Bay (adding a dash extra) for the seasoned salt. I also used krab because at this time of year, I can't get local crab. It was delicious--I will definitely make it again.

  • galinthewoods
    Jan 16, 2014

    This was a hit with my family. The only change I made was replacing the bouillion & water with seafood stack.

    Jan 3, 2010

    Tastes like "fishy chicken". Needs clam juice or seafood stock instead of chicken bouillon.

  • Okanniie
    Jan 3, 2010

    No comment left

  • serendipity1212
    May 25, 2009

    No comment left