Crab & Corn Chowder


Is there anything as comforting as a big bowl of nourishing soup after a long day? Not in my book!

I like to make a giant pot of soup every week throughout the fall and winter. In addition to making a delicious dinner, there are always plenty of leftovers to bring for lunch the rest of the week. It’s also a great way to get a few extra servings of vegetables when it seems like there isn’t much in season. One of the first soups that I make every fall is crab and corn chowder. We look forward to it all summer! Sweet end-of-summer corn pairs perfectly with smokey poblano peppers and spicy Old Bay seasoning to make a deeply satisfying meal (especially when you serve it with cheddar & green onion biscuits).


I usually buy 4-ounce cans of crab from the tuna fish aisle for this soup, but I recently discovered the Chicken of the Sea crabmeat that was in the refrigerator case near the seafood counter and I couldn’t be happier with it. A 16-ounce can costs me $8.99, which was cheaper than buying the smaller cans, and the can is jam-packed with big, sweet pieces of claw meat. I did find a few pieces of shell in my can though, so you’ll want to be sure to take a good look at it before adding it to the pot.

I’m always taken back by the price of the crab when I make this chowder, but the rest of the ingredients are super cheap and the cost per serving is a lot less than canned soup. And yes, I consider 1 serving of soup to be 1 can of soup — whoever decided there are 2.5 servings in those cans in nuts! ;)

I never have a problem finishing the whole pot in a few days, but the leftovers do freeze well. The cream might separate and look a little funny, but once you reheat it, it should look normal again.



Crab & Corn Chowder

  • 1 poblano pepper
  • 1 Tbs butter
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 1 red pepper, chopped
  • 2 potatoes, cubed
  • 2 Tbs old bay
  • 1/4 tsp cayenne pepper
  • 1 Tbs flour
  • 2 oz sherry
  • 32 oz fish stock
  • 16 oz crab (claw meat)
  • 3 ears corn, cut away from the ear (about 1.5 cups)
  • 2 c. fat free half and half
  • Juice from 1/2 lemon
  • 2 green onions, chopped

Place a large soup pot over high heat. Add the poblano and cook, turning occasionally, until the skin begins to blacken and blister — about 5 minutes. Remove the pepper and chop.

Reduce the heat to medium and melt the butter. Add the onions and cook until they begin to soften. Add the celery, red pepper, potatoes, old bay, cayenne, and flour. Stir to coat the vegetables with the spices. Cook for about 15 minutes or until the potatoes begin to soften, stirring occasionally. Add the sherry and scrape up any bits of vegetables that stuck to the bottom of the pot. Add the fish stock. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes, or until the vegetables are soft and cooked through. Add the crab, corn, and half and half. Heat through. Stir in lemon juice. Garnish with green onions and additional Old Bay, if desired.

Yields 10 servings (about 2 cups each)
Approx. 175 calories, 3 grams fat, 2.5 grams fiber, 13 grams protein



I’m submitting this recipe to Souper Sundays at Kahakai Kitchen


  1. Yum! This is going on my dinner list for next week. Looks fantastic. And thanks for the crab tip. I’ve never seen it but will look next week.

  2. This is such a perfect end of summer/early fall recipe! I love making a big pot of soup too and having leftovers all week :) There’s nothing better when the weather is cool!

  3. Looks fantastic. I am spoiled here in Maryland and able to get my hands on the fresh crab meat. I love that your version has so many vegetables and isn’t weighed down with cream. Can’t wait to try it! And yes…there is something so satisfying about a good bowl of soup at the end of a long day!

  4. I’m going to look for that crab meat by Chicken of the Sea…thanks for sharing that info. I’m so ready for soup weather – so perfect for welcoming in Fall. There’s a lot of goodness in this soup (ingredients)!

  5. Lovely crab chowder. There’s nothing like a good bowl of chowder to welcome fall.

  6. This looks really easy to make! I love making soups in the fall because it is a hearty dish and because I can throw in a lot of leftover vegetables.

  7. this looks amazing! i too love to make soups and eat off of them throughout the week! Cant wait to try this one!

  8. I love how healthy this is–very different than most recipes you see for chowder!

  9. I love your idea of making a new pot of soup each week! Soup is such a great way to cut the calories while still feeling pleasantly full. And it’s so delicious…especially this crab and corn chowder. Creamy delicious.

  10. Lauren this looks absolutely amazing – just the thing for these chilly fall days and I love the idea of it with those cheddar biscuits!

  11. Oh this sounds perfect for an easy weekday dinner! Do you make your own fish stock?

  12. I am dying over how gorgeous the photo is. Great bowl, good colors.. and crab? YUM!

  13. You’re so right girl! There is nothing like a comforting bowl of soup. This one looks like it won’t disappoint as crab and corn are a perfect flavor combination.

  14. Looks great! I love those bowls!

  15. Love corn and crab together and love your lighter chowder. I am with you on the big pot of soup thing–except I pretty much do it all year round–alhough the bigger, heartier soups come in the fall/winter. ;-)

    Thanks for sending it to Souper Sundays–the round up is now posted.

  16. I made this soup yesterday to RAVE reviews. I had to make a few substitutions because I couldn’t find things and didn’t have time to go to other stores (left shopping until last minute!) In lieu of fish stock I used 3 bottles of clam juice, water, and white wine. And we don’t seem to have Old Bay at standard stores in the midwest so I used Emeril’s and some crushed red pepper. The base of the soup was the same and it was delicious! I definitely want to try it again with the true ingredients and I’m sure it’ll be even better!

  17. This was really good! However, we were wondering if there was a typo with the cayenne? Should it be 1 teaspoon, instead of 1 tablespoon? We ended up using only a 1/2 tablespoon, and it was a lot hotter than we expected…But it was nothing the cheddar & green onion biscuits couldn’t fix :) Thanks for both great recipes!

  18. Christy Shawn says:

    I think this will be a perfect dish for our dinner tonight. I’m going to give this a try.:)

  19. This looks amazing! I have one question though. Im allergic to fish but not shellfish. Can I substitute the fish stock with Vegetable stock? Would it change the taste so much? Any thoughts?

    • Lauren @ HealthyDelish says:

      Yup! I’m very picky about vegetable stock though – some it it has a really, really strong mushroom or carrot flavor that wouldn’t really go well in this. A mild vegetable stock would work though. I’ve also made it with chicken stock before with very good results.

  20. This is great stuff! It seemed it might be a little thin, so we cooked 1/3 of the potatoes and corn in the fish stock and puréed once cooked. It worked perfectly, and next time we can probably even leave out the cream.

  21. Thanks for the reply lauren

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