Corn/Crabmeat Chowder

Reta Smith


I am trying to enter this into the Savory Soup Spectacular!!! It truly is worth sharing.

Blue Ribbon Recipe

We first prepared this soup on a especially cold afternoon. With the very first bite of this creamy chowder we felt warmed through-and-through. Ahhh... pretty close to pure happiness... The Test Kitchen


★★★★★ 5 votes

15 Min
1 Hr
Stove Top


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6 slice
Precooked Bacon, thinly sliced (Ready to heat)
1 c
Onion, Chopped
Medium Green Pepper
1/2 c
Celery, Chopped
Medium Potatoes, Peeled & Cubed
4 c
Fat-Free Chicken Broth, or 1-32oz container
2-3 Tbsp
Packaged Peppered Gravy Mix or White Country Gravy Mix
1 pt
Fat-Free Half-n-Half
2-12oz can(s)
Shoepeg Corn
1-4oz jar(s)
Diced Pimento
2-3oz can(s)
Crabmeat, Drained
1/2-1 tsp
Tabasco Sauce, or to taste
1 Tbsp
Lemon Juice
Salt & Pepper to Taste
Green Onions, thinly sliced, for garnish

How to Make Corn/Crabmeat Chowder


  • 1Saute bacon pieces, onion, pepper & celery until tender. Remove & set aside. In same pan, add chicken broth & cubed potatoes. Cook until tender, about 10 minutes. Add reserved bacon, green pepper onion & celery. Mix Gravy Mix with small amount of water & add to broth mixture. Cook until slightly thickened. Add half-n-half. DO NOT BOIL! ---It will curdle! Add remaining corn, pimento, crabmeat & Tabasco sauce. Add salt & pepper to taste. Allow to remain on very low heat for about 1 hour to blend ingredients. Before serving add lemon juice. To serve, ladle into shallow soup bowls & garnish with thinly sliced green ionions. Pass crusty bread to soak up the last of the soup!

Printable Recipe Card

About Corn/Crabmeat Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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