Crab and Corn Chowder with Bacon and Jalapeño

(2 votes)
3 minutes
March 12, 2023
Andi GleesonJump to Recipe

 This Crab and Corn Chowder is a deliciously comforting meal, and it’s economical too!

Crab and Corn Chowder with Bacon and Jalapeno -

Crab. Bacon. Jalapeño. This recipe has it all, friends. Crab and corn chowder is perfect for nights when you want a satisfying dinner but are low on time or energy. (That’s almost every night for me…) Most of these ingredients could be kept in your pantry to save you a trip to the store. I chose to use Cajun seasoning and Old Bay, but if you don’t have or like both, you can just use one or the other. Use fresh lump crab meat if you prefer, but a small container was almost $20 at my supermarket!

Canned crab gave great flavor at a third of the price. Serve with No Knead Bread or another crusty loaf for dipping.

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Crab and Corn Chowder with Bacon and Jalapeno - Ready in about 30 minutes!

Crab and Corn Chowder with Bacon and Jalapeño

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4.5 from 2 reviews

This simple crab chowder is an easy, satisfying dinner. Perfect recipe for busy weeknights!

  • Total Time: 35 minutes
  • Yield: 4 1x


Units Scale
  • 2 slices center-cut bacon diced into 1/4” pieces
  • 1/2 sweet onion finely chopped
  • 1 jalapeño seeds removed and finely diced
  • 2 cloves garlic minced or crushed
  • 1 1/2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon Old Bay seasoning
  • 15 ounces canned whole kernel corn drained
  • 15 ounces canned creamed corn
  • 2 cups milk
  • 12 ounces canned crab meat drained


  1. Spray a large stockpot or dutch oven with cooking spray and heat over medium-high heat. Add bacon, and sauté until starting to brown. Add onion and jalapeño, and continue cooking until onion is tender, about 5 minutes. Add butter and garlic, and stir until butter is melted.
  2. Sprinkle flour over onion mixture, and stir to combine. Slowly stir in chicken broth a little at a time, stirring constantly to eliminate any lumps of flour. Stir in Cajun and Old Bay seasonings and corn. Bring soup to a simmer.
  3. Add milk, and return to a simmer. Reduce heat to medium. Cook 8-10 minutes, stirring frequently. Add drained crab meat, and simmer 3-5 minutes longer. Serve with bread and a side salad, and enjoy!
  • Author: Andi
  • Prep Time: 5
  • Cook Time: 30
  • Category: Main

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Andi Gleeson, food blogger

Andi Gleeson

Andi Gleeson is a passionate blogger and mom based in San Francisco who focuses on easy and delicious dinner recipes.


5 months ago

Just got done making this , love it, I had 2 bowls already and its not even dinner time yet, lol. I left the jalapeno seeds in because i like the heat. DELICIOUS !!!!!!

11 years ago

I love soup and this sounds really good. Thanks for sharing at SAturday Dishes, pinned.

The Weary Chef
11 years ago

Thanks, Paula! I bet you would really like this one!

Cindy @Hun... What's for Dinner?
11 years ago

Oh goodness, this looks sensational! Thank you so much for sharing at Simple Supper Tuesday.

The Weary Chef
11 years ago

Thanks, Cindy! I’m looking forward to following your blog :)

11 years ago

One of our favorite soups and it’s weird but we like it during the summer. Great recipe and I love your cocktail recipes also. Would love it if you would join us on our BBQ Block Party-Linky Party on Thursday.

Hope to see you there.

The Weary Chef
11 years ago

Hi, Shawna! Thanks for your visit and invitation to your link up. I’ll stop by for sure! Here in San Francisco, sometimes the summer is colder than the winter, so we eat soup year round. Our weather is crazy!

SMD @ Life According to Steph
11 years ago

This looks easy and fabulous. Thanks!

The Weary Chef
11 years ago

Thanks, Steph!

Evelyn Marshall
11 years ago

The corn is growing as we speak…I can hardly wait to make this!!!

The Weary Chef
11 years ago

I hope you like it, Evelyn! I picked up some great looking fresh corn yesterday. The peaches are so good right now too. Gotta love summer produce! Thanks for your comment :)

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