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Corn and Crab Chowder

This chowder is so creamy and full of flavor. Can be served with a favorite cracker.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Lunch, Main Course
Servings 6


  • 6 slices of thick bacon cut in ½ inch strip pieces
  • 1 cup crab meat
  • 1 onion diced
  • ½ cup chopped celery
  • 1 cup chopped mini carrots
  • 3 medium potatoes peeled and cut into bite-sized chunks
  • 2 cups frozen corn
  • 4 cups milk
  • ¼ teaspoon red peppers flakes
  • 1 4 oz. can of diced green peppers
  • ½ teaspoon garlic seasoning (of your choice)
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1 cup heavy cream
  • salt and pepper to taste


  • chopped parsley, chives, or herb of your choice
  • bacon
  • paprika


  • Cut bacon into strips and cook in a large pot slowly until golden brown.
  • Drain on paper towels. Put half of the bacon aside for chowder toppings when you serve.
  • After pouring off bacon fat from pot, saute onion and celery in the same pot with a tablespoon of bacon fat and butter over medium heat
  • Add half of the bacon pieces and all of the other ingredients except crab and heavy cream. Simmer for about 20 minutes stirring occasionally.
  • Add crab and heavy cream and simmer about 5 minutes more.
  • Serve with topping of your choice. Enjoy!
Keyword Chowder, Crab, Soup