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, 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 in the blog post.

Ingredients For Crockpot Corn And Crab Chowder

• Lump or Claw Crab Meat
• Frozen or Canned Corn
• Heavy Cream
• Chicken Broth
• Celery
• Onion
• Carrot
• Potato
• Cornstarch
• Garlic
• Seasonings: Cajun, dried thyme,  salt, pepper
• Bay Leaf

How To Make Corn & Crab Chowder In The Slow Cooker

Slow Cooker

1. Add the corn, onion, garlic, celery, carrot, potato, cornstarch, Cajun seasoning, thyme, and chicken broth to the slow cooker. Stir to mix well. Add bay leaf. 
2. Cook HIGH for 2 to 3 hours or LOW 4 to 6.
3. Fold in the crab and 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. Add the corn, onion, garlic, celery, carrot, potato, c, ornstarchCajun seasoning, thyme, and chicken broth to the Instant Pot. Stir to mix well. Add bay leaf.
2. 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.
3. Add the crab and pour in the heavy cream. Stir until well blended.
4. Cook on the warm setting for approximately 5 to 10 minutes.
5. Remove bay leaf before serving.

FAQs & Tips

What type of corn should you use?

This easy corn and crab chowder recipe calls for cooked corn. This can be frozen or canned corn. Personally, I used canned corn. If you use frozen, no need to thaw it first. Add it to the slow cooker frozen. Can you use uncooked, fresh corn? No. You will want to cook it beforehand.

What type of crab should you use?

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

What does the cornstarch do?

The cornstarch is added as a thickening agent. If you don’t want to use it, simply omit. Or substitute another starch like arrowroot starch. I have not tried this recipe using flour.

How do you store leftovers?

Store leftover slow cooker corn & crab chowder in the refrigerator for up to 4 days. 

What size slow cooker did you use?

I use a 3.5-quart slow cooker for this recipe. Feeding a larger crowd? Double the recipe and use a larger slow cooker. 

Seafood Chowders & Soups

• Creamy Crab Soup

• Italian Fish Stew

• Seafood Cioppino

• Seafood Ramen

• Salmon Stew

Crockpot Corn And Crab Chowder

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Crockpot corn and crab chowder is a comforting and creamy soup that combines the flavors of corn with the delicious taste of crabmeat. Corn, 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.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 16 ounces lump or claw crab meat
• 12 ounces canned or frozen corn
• 1/3 cup onion, diced
• 1 medium-size carrot, peeled and diced
• 1 medium-size potato, peeled and diced
• 2 garlic cloves, minced
• 2 celery ribs, sliced
• 2 tablespoons Cajun seasoning
• 1/2 teaspoon dried thyme
• 1/4 cup cornstarch
• 3 cups chicken broth
• 1 cup heavy cream
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon oil (for Instant Pot only)

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Instructions

Slow Cooker

1. Add the corn, onion, garlic, celery, carrot, potato, cornstarch, Cajun seasoning, thyme, and chicken broth to the slow cooker. Stir to mix well. Add bay leaf.
2. Cook HIGH for 2 to 3 hours or LOW 4 to 6.
3. Fold in the crab and 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. Add the corn, onion, garlic, celery, carrot, potato, cornstarch, Cajun seasoning, thyme, and chicken broth to the Instant Pot. Stir to mix well. Add bay leaf.
2. Close lid and seal valve. Set high pressure and cook set time for 15 minutes. When cooking time is complete, carefully quick release the pressure.
3. Add the crab and pour in the heavy cream. Stir until well blended.
4. Cook on the warm setting for approximately 5 to 10 minutes.
5. Remove bay leaf before serving.

Notes

This chowder recipe was updated September 2025. Below you will find the original recipe ingredients:

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

Nutrition

• Calories: 250

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