Lisa’s Corn and Crab Chowder Recipe

  • Servings : 6-8
  • Prep Time : 45m
  • Cook Time : 0m
  • Ready In : 60m


 If you’re planning that marathon Black Friday Shopping, this would be a most delicious soup to come home to…
A perfect end to a perfect day!


  • 3 ears fresh, roasted corn, cut off the cob
  • 2 cups chopped onion
  • 1 1/2 cups chopped red sweet pepper
  • 2 TBSP butter
  • 28 oz chicken broth
  • 1 TBSP Tony Chachere's Cajun Seasoning & 1 tsp Morton's Nature's Seasoning
  • 1/3 cup all purpose flour
  • 1/2 cup heavy whipping cream
  • 1 cup shredded crab meat--I used some snow crab from Publix that I had them steam for me


Step 1

In a large pot, cook onion and sweet pepper in butter over medium heat for 3 to 4 minutes or until nearly tender. Add the seasonings.

Step 2

Pour in the corn, bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes.

Step 3

Whisk the remaining chicken broth and the flour until smooth, Stir into soup.

Step 4

Cook and stir until slightly thickened and bubbly another minute or 2.

Step 5

Stir in half-and-half and the shredded crab meat; heat through.

Lisa’s Corn and Crab Chowder

The delicious ingredients…


I think you could use frozen creamed corn, but we’re going all the way and roasting 3 ears in the oven…

You’ll cut the tasseled end off with a little of the corn…
The corn will steam in the shucks in the oven..
Roast on 350 degrees for 30 minutes…
And…just when you didn’t believe life could get ANY better…
and you already had a Monkey peeler…
you just happen upon Bunny Corn Stripper!
Yes…that’s what her name was on the package…
and that is what she MUST be referred to in my kitchen…:)
Even when other said person in the kitchen with you keeps rolling their eyes…
On a side note…I also saw a Weenie Dog hotdog cutter…
I drew the line at that one…
for today…
Anyway, cook the onion and peppers in the 2 TBSP butter for about 4-8 minutes…
adding the Tony Chachere’s and Morton’s Natures Seasoning…
Next, add 1/2 the stock and the corn that you cut off the cob…
Bring it to a boil and then reduce the heat to simmer for about 15 minutes…
Whisk the remaining stock with the 1/2 cup flour until it’s smooth…
Add this to the corn mixture and cook another minute or two until thickened and bubbly…
Stir in the whipping cream…
Look at the beautiful snow crab legs!!
After a minimal amount of work…you’ll end up with a bowl of deliciousness!
 Add the crab to the soup…
Finish it off with a little sprinkle of Tony Chachere’s and some parsley and enjoy!
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