Crab and Corn Chowder Recipe

Crab and Corn Chowder Recipe

How To Make Crab and Corn Chowder

Served in less than an hour, this creamy crab and corn chowder uses chicken broth, pasteurized crabmeat, and chunky potatoes, for a filling and warm meal.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 4slicesbacon
  • 1large sweet onion
  • 2garlic cloves
  • 6cupsSwanson® Chicken Broth
  • 2tspseafood seasoning
  • 6red potatoes,or fingerling potatoes
  • 2cupsfrozen whole kernel corn
  • 1ctrpasteurized crab meat,refrigerated
  • ½cupheavy cream


  1. Cook the bacon in a 16-cups saucepan over medium-high heat for 5 minutes or until it’s crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble the bacon and set it aside. Pour off all but 2 tablespoons of drippings.

  2. Reduce the heat to medium. Add the onion and garlic to the saucepan and cook until the onion is tender.

  3. Stir the broth, seafood seasoning, potatoes, and corn in the saucepan. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the potatoes are tender.

  4. Stir in the crabmeat and cream and cook for 5 minutes or until the mixture is hot and bubbling.

  5. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon bacon.

  6. Serve warm and enjoy.


  • Calories: 547.24kcal
  • Fat: 21.71g
  • Saturated Fat: 9.30g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 8.53g
  • Polyunsaturated Fat: 2.60g
  • Carbohydrates: 63.19g
  • Fiber: 5.83g
  • Sugar: 14.20g
  • Protein: 28.03g
  • Cholesterol: 82.83mg
  • Sodium: 580.65mg
  • Calcium: 74.47mg
  • Potassium: 1851.06mg
  • Iron: 4.19mg
  • Vitamin A: 92.19µg
  • Vitamin C: 28.63mg
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