Creamy Corn and Crab Soup Without Potatoes
This Corn and Crab Chowder is rich, creamy, and packed with sweet corn, lump crab meat, smoky bacon, and a touch of jalapeño heat. Unlike many seafood chowders, the corn and crab take center stage, creating a thick, satisfying soup without relying on potatoes. Cooking the vegetables in bacon fat and adding the crab at the very end builds layers of flavor while keeping the seafood tender.
Equipment
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 Notes + Tips
- 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
Calories: 284kcal | Carbohydrates: 23g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 692mg | Potassium: 362mg | Fiber: 3g | Sugar: 2g | Vitamin A: 468IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg
