Corn Chowder with Crab & Old Bay

A creamy corn chowder in less than 30 minutes? It’s possible thanks to frozen and thawed corn kernels and a handful of flavorful ingredients.
Corn Chowder with Crab & Old Bay recipe

Corn Chowder with Crab & Old Bay

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 3½ cups frozen corn kernels, thawed, divided (about 16 oz)

    1¼ cups low-sodium vegetable broth

    ½ cup chopped yellow bell pepper

    ⅓ cup roughly chopped yellow onion

    ½ cup light cream

    2 bay leaves

    ½ tsp Old Bay seasoning

    ¼ tsp each sea salt and ground black pepper

    1 8-oz lump crab meat

    1 tbsp minced fresh chives


1. In a blender, purée 2 cups corn, broth, bell pepper and onion.

2. Transfer mixture to a medium saucepan on medium. Add cream, bay leaves, Old Bay, salt and pepper and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until slightly thickened, about 15 minutes.

3. Discard bay leaves. Divide remaining 1½ cups corn among bowls and pour soup over to warm through; top with crab and chives.

Nutrition Information

  • Serving Size: ½ of recipe
  • Calories: 450
  • Carbohydrate Content: 58 g
  • Cholesterol Content: 145 mg
  • Fat Content: 14 g
  • Fiber Content: 7 g
  • Protein Content: 30 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 981 mg
  • Sugar Content: 9 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 2 g