Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

corn crabmeat chowder

(5 RATINGS)
1.37K Pinches 12 Photos
bob avatar
Liberty, MO
Updated on Mar 23, 2026

I am trying to enter this into the Savory Soup Spectacular contest. This recipe is truly worth sharing.

Blue Ribbon Recipe

With the first bite of this corn crabmeat chowder, we felt warmed through and through. Filled with hearty potatoes and rich crab, it's an easy-to-make creamed soup. We loved the pops of sweet corn throughout. Great served as is on a cold day or alongside a sandwich for a heartier meal.

— The Test Kitchen
prep time 15 Min
cook time 1 Hr 15 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • 6 slices precooked bacon, thinly sliced
  • 1 cup onion, chopped
  • 1/2 cup diced green pepper
  • 1/2 cup chopped celery
  • 1 tablespoon olive oil
  • 4 cups chicken broth
  • 6 medium potatoes, peeled and cubed
  • 1 packet peppered gravy mix or white country gravy mix (2.75 oz)
  • 3/4 cup cold water
  • 1 pint half and half
  • 2 cans shoepeg corn (11 oz each)
  • 1 jar diced pimento (4 oz)
  • 2 cans crabmeat, drained (3 oz each)
  • 1/2-1 teaspoon Tabasco sauce or to taste
  • 1 tablespoon lemon juice
  • salt and pepper, to taste
  • 1 - 2 green onions, thinly sliced, for garnish

How To Make corn crabmeat chowder

  • Saute bacon, onion, pepper, and celery.
    Step 1
    Sauté bacon pieces, onion, pepper, and celery in 1 Tbsp olive oil until tender. Remove and set aside.
  • Add chicken broth and cubed potatoes.
    Step 2
    In the same pan, add chicken broth and cubed potatoes. Cook until tender, about 10 minutes.
  • Add back in bacon, green pepper, onion, and celery.
    Step 3
    Add reserved bacon, green pepper, onion, and celery.
  • Mix gravy mix with water and add to the pot.
    Step 4
    Mix the gravy mix with 3/4 cup cold water. Add to the broth mixture.
  • Add the half and half.
    Step 5
    Cook until slightly thickened. Add half and half. Do not boil it or it will curdle.
  • Add corn, pimento, and crabmeat.
    Step 6
    Add shoepeg corn, pimento, and crabmeat.
  • Add Tabasco sauce, salt, and pepper.
    Step 7
    Add Tabasco, salt, and pepper to taste.
  • Simmer on low heat for an hour.
    Step 8
    Allow to remain on very low heat for about 1 hour to blend ingredients.
  • Add lemon juice before serving.
    Step 9
    Before serving, add lemon juice.
  • Ladle into bowls and garnish with green onions.
    Step 10
    To serve, ladle into shallow soup bowls and garnish with thinly sliced green onions. Pass crusty bread to soak up the last of the soup.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Nutrition Facts

(per serving*)
calories: 429kcal, carbohydrates: 70g, cholesterol: 59mg, fat: 12g, fiber: 9g, protein: 17g, saturated fat: 6g, sodium: 1081 mg, sugar: 16g, unsaturated fat: 6g
*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

Discover More

Category: Chowders
Keyword: #corn
Keyword: #chowder
Keyword: #crab-meat
Ingredient: Seafood
Culture: American
Method: Stove Top

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes