Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Crab and Corn Chowder with Bacon and Jalapeno - Ready in about 30 minutes!

Crab and Corn Chowder with Bacon and Jalapeño

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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

Ingredients

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

Instructions

  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