This Crab and Corn Chowder is a deliciously comforting meal, and it’s economical too!
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.Print
- 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
- 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.
- 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.
- 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!
- Prep Time: 5
- Cook Time: 30
- Category: Main
You’ll also love these creamy soup recipes: