Crab and Corn Chowder Recipe

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2 votes | 1992 views

Delicious seafood chowder to warm you on a cold, winter night.

Prep time:
Servings: 6


Cost per serving $1.99 view details
  • 4 slices bacon
  • 1 large sweet onion, coarsely chopped
  • (about 2 cups)
  • 2 cloves garlic, minced
  • 6 cups Chicken Broth
  • 2 tsp. seafood seasoning
  • 6 to 8 red potatoes OR fingerling potato, cut into 1-inch pieces (about 2 cups)
  • 2 cups frozen whole kernel corn
  • 1 container (8 ounces) refrigerated pasteurized lump crabmeat
  • 1/2 cup heavy cream


  1. Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until it’s crisp.
  2. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble the bacon and set aside. Pour off all but 2 tablespoons drippings.
  3. Reduce the heat to medium.
  4. Add the onion and garlic to the saucepan and cook until the onion is tender.
  5. Stir in the broth, seafood seasoning, potatoes and corn.
  6. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender.
  7. Stir in the crabmeat and cream and cook for 5 minutes or until the mixture is hot and bubbling.
  8. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon bacon.
  9. Tip: If you can’t find sweet onions, regular white or yellow onions will work in this recipe.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 603g
Recipe makes 6 servings
Calories 493  
Calories from Fat 222 45%
Total Fat 25.04g 31%
Saturated Fat 12.82g 51%
Trans Fat 0.0g  
Cholesterol 62mg 21%
Sodium 1097mg 46%
Potassium 1545mg 44%
Total Carbs 50.44g 13%
Dietary Fiber 6.3g 21%
Sugars 4.92g 3%
Protein 19.08g 31%
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