Crockpot Corn And Crab Chowder

Crockpot corn and crab chowder is a comforting and creamy soup that combines the flavors of corn with the delicious taste of crabmeat. Corn, lump crab meat, and Cajun seasonings star in this simple seafood chowder recipe. Instructions to make this easy corn and crab chowder soup in the Instant Pot are also included.  

Ingredients For Crockpot Corn And Crab Chowder

• Lump Crab Meat
• Frozen or Canned Corn
• Heavy Cream
• Chicken Broth
• Celery
• Onion
• Garlic
• Cajun Seasonings, Salt, Pepper
• Bay Leaf

How To Make Corn & Crab Chowder In The Slow Cooker

Slow Cooker

1. Add the corn, onion, garlic, celery, Cajun seasoning, chicken broth, bay leaf, salt and pepper to the slow cooker. Stir to mix well. Add bay leaf. 
2. Cook HIGH 2-3 hours, LOW 4-6.
3. Fold in the crab and green onions. Pour in the heavy cream. Stir until well blended.
4. Cook an additional 10 to 15 minutes.
5. Remove bay leaf before serving.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add onion & celery and cook for a 3-5 minutes, stirring frequently. Add the garlic and cook an additional minute. Turn off the Instant Pot.
2. Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Stir in the corn, Cajun seasoning, salt and pepper. Add the bay leaf.
4. Close lid and seal valve. Set high pressure and cook set time for 12 minutes. When cooking time is complete, carefully quick release the pressure.
5. Fold in the crab and green onions. Pour in the heavy cream. Stir until well blended.
6. Cook on the warm setting for approximately 5 to 10 minutes.
7. Remove bay leaf before serving.
8.  

before

What Type Of Corn To Use

This easy corn chowder recipe calls for frozen or canned corn. Personally, I used canned corn. Can you use uncooked, fresh corn? I suppose so but you will want to cook it beforehand.

after

What Type Of Crab To Use

To make this slow cooker corn and crab chowder, I use a lump crab meat. Like most of my recipes, I encourage you to use ingredients that work for you. A good substitute for lump crab meat is claw meat. Or a combination of lump and claw. Jar, canned, and of course fresh crab meat all work well with this recipe. 

FAQs & Tips

• Store leftover slow cooker corn and crab chowder an air-tight container in the refrigerator for up to 4 days.
• To freeze leftovers, let the chowder cool completely. Once cooled, add the crab chowder to an air tight container or a freezer-friendly plastic bag. Store the seafood chowder in your freezer for up to 2 months. To reheat frozen corn & crab chowder, thaw the overnight  in the refrigerator a day before serving. 
•  Make this a heartier chowder by adding 8 ounces of chopped potatoes. 
• I used my 3.5-quart slow cooker for this recipe. 

Seafood Chowders & Soups

• Creamy Crab Soup

• Italian Fish Stew

• Seafood Cioppino

• Seafood Ramen

• Salmon Stew

Crockpot Corn And Crab Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

Pin Recipe

Print Recipe

Crockpot corn and crab chowder is a comforting and creamy soup that combines the flavors of corn with the delicious taste of crabmeat. Corn, lump crab meat, and Cajun seasonings star in this simple seafood chowder recipe. Instructions to make this easy corn and crab chowder soup in the Instant Pot are also included.

• Total Time: 3 hours 10 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 16 ounces claw crab meat
• 1 1/2 cups frozen or canned corn
• 1 cup onion, diced
• 1/4 cup green onion, chopped
• 2 garlic cloves, minced
• 1 celery stalk, chopped
• 1 tablespoon Cajun seasoning
• 3 cups chicken broth
• 2 cups heavy cream
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon oil (for Instant Pot only)

Cook Mode Prevent your screen from going dark

Instructions

Slow Cooker

1. Add the corn, onion, garlic, celery, Cajun seasoning, chicken broth, bay leaf, salt and pepper to the slow cooker. Stir to mix well. Add bay leaf.
2. Cook HIGH 2-3 hours, LOW 4-6.
3. Fold in the crab and green onions. Pour in the heavy cream. Stir until well blended.
4. Cook an additional 10 to 15 minutes.
5. Remove bay leaf before serving.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add onion & celery and cook for a 3-5 minutes, stirring frequently. Add the garlic and cook an additional minute. Turn off the Instant Pot.
2. Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Stir in the corn, Cajun seasoning, salt and pepper. Add the bay leaf.
4. Close lid and seal valve. Set high pressure and cook set time for 12 minutes. When cooking time is complete, carefully quick release the pressure.
5. Fold in the crab and green onions. Pour in the heavy cream. Stir until well blended.
6. Cook on the warm setting for approximately 5 to 10 minutes.
7. Remove bay leaf before serving.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours

Nutrition

• Calories: 250

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/