Corn and Crab Chowder Corn and Crab Chowder

Corn and Crab Chowder Image by: Jodi Pudge Author: Amanda Barnier and The Canadian Living Test Kitchen

Sweet corn and tender crab are a culinary match made in heaven, and every bite of this rich chowder is loaded with both. Serve with warm crusty rolls to sop up any leftover broth.

  • Prep time 35 minutes
  • Total time 50 minutes



In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Using slotted spoon, transfer to paper towel–lined plate. Set aside.

Drain all but 2 tbsp fat from pan; cook onion and celery over medium heat, stirring, until softened, about 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle in flour; cook, stirring, until golden, about 3 minutes.

Stir in potatoes, broth, clam juice, thyme, paprika, pepper, bay leaf and 2 cups water; bring to boil. Reduce heat, partially cover and simmer for 15 minutes.

Stir in bacon, crabmeat, corn and cream; reduce heat to low and cook, stirring occasionally, until heated through, about 7 minutes. Stir in lemon juice; discard bay leaf.

Makes 8 to 10 servings.

Nutritional facts Per each of 10 servings: about

  • Fibre 2 g
  • Sodium 467 mg
  • Sugars 3 g
  • Protein 10 g
  • Calories 152
  • Total fat 5 g
  • Potassium 431 mg
  • Cholesterol 38 mg
  • Saturated fat 2 g
  • Total carbohydrate 17 g


  • Iron 11
  • Folate 12
  • Calcium 5
  • Vitamin A 5
  • Vitamin C 15
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Corn and Crab Chowder