Corn and Crab Soup is a Southern favorite made with lump crab meat, fresh corn, veggies sautéed in bacon fat, spicy jalapeño, and a rich, creamy broth. Slowly simmering the soup in a Dutch oven allows all the flavors to meld together, creating a slightly thicker, chowder-like consistency. In an hour, you can make this restaurant-quality soup, even on busy weeknights.
Corn and Crab Bisque Made From Scratch
This Corn and Crab Chowder brings all the warmth and richness you’d expect from a Southern comfort dish. It’s very similar to Instant Pot corn chowder, but there’s no potatoes and we add in some lump crab meat for a seafood flavor. Crab and corn are the perfect combination.
This isn’t your typical “dump-and-go” soup where you simply dump all the ingredients into the pot. Instead, we cook the vegetables in bacon grease first to add that smoky, mouthwatering base that takes this soup to the next level.
Next, we add fresh corn. Adding fresh corn gives the soup a natural sweetness that pairs perfectly with the savory lump crab meat, while the subtle heat from the jalapeño gives it just the right kick.
Most seafood chowders are heavy on the potatoes and you can barely taste the seafood. One of my gang doesn’t care for potatoes so I wanted to find a corn and crab chowder that she would enjoy. This is thickened with a bit of flour and fresh or frozen corn. By cooking it slow, you get a super creamy, thick crab and corn chowder that’s just the thing for chilly fall days, and without any potatoes.
By adding the fresh crab at the end, the crab is not cooked to death and you get lots of crab in every bite.
You’re going to love the depth of flavor that comes from cooking the onions, celery and pepper in bacon fat. When you start with a good base, it can’t help but be delicious. You could leave out the crab completely and have a fantastic corn chowder.
The best time to enjoy this soup is during the fall when fresh corn is in season, but, I make this any time of the year using frozen corn. If crab isn’t easily available or not in your budget, shrimp works just as well.
Serve up this soup with some oyster crackers sprinkled on top or square buttermilk biscuits for dipping.
Why It’s a Hit
- Flavorful: The combination of bacon, jalapeño, sweet corn, and fresh crab meat gives this soup a well-rounded flavor everyone will love.
- Restaurant quality: Layering the flavors gives this soup a high-end quality without ever leaving your kitchen.
- Comforting: The richness of the heavy cream paired with the smoky vegetables and corn gives this soup a cozy feel.
Groceries You’ll Need: Ingredients
- Pantry Staples: You’ll need all-purpose flour, chicken broth, salt, and pepper.
- Vegetables: We’re sautéing yellow onion, celery, and jalapeno pepper in bacon fat for flavor.
- Corn: I highly recommend using fresh corn if you can, but frozen corn will work almost as well. Don’t use canned corn for this soup unless you don’t mind it being mushy. I prefer the texture that the fresh or frozen corn adds.
- Bacon: You’ll need 6 slices of thick-cut bacon. We’re using the fat to sauté the veggies but also sprinkling some bacon pieces on top for a smoky finish. I prefer pepper bacon or applewood smoked bacon for the best flavor.
- Fresh lump crabmeat: Try to find fresh crab meat if possible. I find it refrigerated in the seafood department.
- Dairy: Heavy cream gives the soup a velvety smooth finish, you can get buy with half-and-half. Whole milk will work also although it will not be quite as rich.
Recipe Walkthrough: Instructions
Step One: Chop the Veggies and Cook the Bacon
Chop up the veggies. Then, cook the bacon in a Dutch oven until it’s nice and crispy. Set it aside on a paper towel to cool, and don’t forget to crumble it once it’s cooled.
Step Two: Sauté the Veggies and Cut Up the Corn
Leave a little bacon grease in the pot and toss in your diced celery, onion, and jalapeno. If you want it spicy, don’t remove the seeds from the pepper. Cook them for about 5 minutes, just until they’re soft and fragrant. Then, remove the corn kernels from the cobs.
Step Three: Add the Broth and Corn
Whisk the flour into your chicken broth until it’s smooth, then pour it into the pot with the veggies.
Add the corn, bring everything to a boil, and then let it simmer for a while until the corn softens up.
Step Four: Stir in the Crab and Cream
Once your corn has softened, gently stir in the crab meat and heavy cream. Let it all heat through for just a few minutes until it’s nice and warm.
Step Five: Serve and Top with Bacon
Ladle your soup into bowls and sprinkle that crispy, crumbled bacon over the top for extra flavor and crunch. You can garnish with some fresh parsley or green onion. Then, dig in and enjoy!
Recipe Notes
- Want the soup a little spicier? Add a bit more jalapeño or add a few dashes of cayenne pepper. You can also leave out a bottle of hot sauce for guests to add to their soup.
- Not a fan of spice? Ditch the jalapeño.
- If you prefer a thinner soup, you can decrease the amount of corn or add more milk or cream.
Can I Freeze Crab and Corn Chowder?
Yes. Soups made with heavy cream freeze well due to their fat content. Portion individual servings into airtight containers and freeze for up to 3 months.
Recipe Variations and Substitute Ideas
- I only use salt and pepper in this recipe, but feel free to add other spices like thyme,
- Instead of the bacon, you can use butter to sauté the vegetables.
- If you want to lighten up the calories, you could use whole milk or half-and-half.
- If you’d like more flavor, use applewood bacon or pepper bacon.
More Soup Recipes to Enjoy
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Creamy Corn and Crab Soup
Ingredients
- ½ lb bacon 6 thick slices
- 1 medium onion 1 cup diced
- 2 stalks celery ½ cup diced
- 1 jalapeno pepper seeded and diced
- 32 ounces chicken broth
- 3 tablespoons flour
- 6 cups fresh/frozen corn about 4-5 ears
- 1 lb fresh lump crab meat
- 1 ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook the bacon in a Dutch oven until crispy. Remove to a paper towel lined plate. Drain all but 2 tablespoons of bacon grease. Crumble the bacon once cooled.
- Add the celery, onion and jalapeno pepper and cook until softened, about 5 minutes.
- In a large bowl, whisk the flour with the chicken broth until the flour has dissolved. Add to the onion mixture. Add corn and bring to a boil. Reduce heat to low and simmer for about 35 minutes until the corn has softened, stirring occasionally.
- Add the crabmeat and cream and cook until heated through, about 5 minutes. Serve topped with crumbled bacon.
- Makes 12 servings.
Barbara’s Tips + Notes
- You can use fresh or frozen corn but not canned corn.
- Try using shrimp instead of crab meat or leave out the seafood all together.
- You can lighten this by using half-and-half or milk.
- For more flavor use pepper bacon or applewood smoked bacon.
Nutrition
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