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Crab & Corn Chowder


Nothing beats a warm, comforting bowl of crab chowder with corn on a winter day. Serve with your favorite crusty bread for dipping and enjoy!

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Rate this recipe 4/5 (3 Votes)


  • 1 tablespoon olive oil
  • 1/2 red onion, chopped
  • 2 garlic cloves, minced
  • Serrano pepper, minced
  • 4 ears of corn, kernels removed (3/4 cup each ear)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 3 cups broth
  • 1/2 bunch cilantro, chopped
  • 8 ounces crabmeat
  • Juice of 1 lime
  • 3/4 teaspoon salt


Servings 4
Preparation time 45mins
Cooking time 45mins


Step 1

Sauté onion, corn, garlic and Serrano pepper. Add chili powder, cumin and paprika. Stir to combine. Turn heat up to medium-high and add broth and 1 cup water. Simmer 12 to 15 minutes.

Ladle 2 cups of the chowder into blender And purée.

Add back to the soup, reduce to low heat add cilantro, lime juice salt, and crabmeat. Stir gently and simmer 5 minutes.

205 calories. 7g fat. 18g protein. 22g carbs. 3g fiber.

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