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Corn and Crab Chowder

Corn and Crab Chowder

Corn and Crab Chowder has a bit of kick, if you want it to. It's creamy too...but, you'll be surprised at the way this gluten-free and low-cal soup is prepared.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 251kcal


  • 3 cups corn kernels divided (approx. 6 ears of fresh corn, depending upon size)
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • ½ cup onion diced
  • ½ cup celery diced
  • 3 garlic cloves minced
  • 2 cups low-sodium broth vegetable or chicken
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper more or less to taste
  • 1 teaspoon sugar
  • 1 cup milk
  • 4 ounces fresh lump crab meat shell pieces are removed


  • Melt butter in a large pot over medium-high heat.
  • Stir in olive oil.
  • Add onion, celery and garlic to pot and saute for about 5 minutes or until soft.
  • Add broth, salt, pepper, cayenne pepper, sugar and 1 cup of corn.
  • Bring mixture to a boil then reduce heat and simmer for 5 minutes more.
  • While soup simmers, combine remaining 2 cups of corn and milk in a blender and process. Mixture should be fairly smooth, but some corn kernels may remain.
  • Stir corn and milk mixture into soup mixture and simmer for about 5 minutes more.
  • Add crab meat to chowder, being careful not to break apart large clumps.
  • Simmer 3-5 minutes more.
  • Ladle into bowls.


Calories: 251kcal | Carbohydrates: 30g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 709mg | Potassium: 481mg | Fiber: 3g | Sugar: 9g | Vitamin A: 350IU | Vitamin C: 6.5mg | Calcium: 105mg | Iron: 1.1mg