Crab and Corn Chowder is so creamy and delicious! The corn and crab give it a little sweetness and some bacon adds saltiness. Serve with crusty bread for a filling meal.

 
For best flavor, use fresh crab meat, not canned or imitation. I use lump crab meat, but you could use backfin to save a little money.
The sweetness of the fresh crab pairs so well with the sweetness of the corn.

 
When the first hint of fall weather arrives, I start to crave soup. Creamy chowder-type soups are my favorite. They are so filling and comforting.
This Crab and Corn Chowder can be made in just under 30 minutes.
There’s a jalapeno, a little cumin, and fresh cilantro added for just a little southwestern flavor. This delicious soup is a bowl full of flavor and leftovers reheat well. Note: You can lighten this recipe up a little by using half-and-half or whole milk instead of the whipping cream.

More Soup Recipes

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Crock Pot Corn Chowder
Cheesy Ham and Potato Chowder
Stuffed Pepper Soup
Sausage and Sweet Potato Soup

Crab and Corn Chowder

Crab and Corn Chowder is so creamy and delicious! The corn and crab give it a little sweetness and some bacon adds saltiness.

4 slices bacon, (chopped)
1 celery rib, (finely diced)
1/2 medium onion, (diced)
1/2 red bell pepper, (diced)
1/2 jalapeno, (seeded and diced)
2 tablespoons all-purpose flour
3 1/2 cups chicken broth
2 cups fresh or frozen corn kernels
3/4 cups whipping cream
1/2 teaspoon Creole seas...