This Dairy Free Crab and Corn Chowder is packed with summer flavors. The perfect combination of two delicious soups: corn chowder and cream of crab! This soup is also gluten free and soy free. Nut free option included!

Dairy Free Crab and Corn Chowder

I absolutely love a good chowder! Any creamy soup is right up my alley. Corn chowder is one of those soups that totally acceptable to eat during the summer months. I thought it might be fun to add in some crab, and make a little combo of two of my favorite soups. Corn Chowder, and Cream of Crab! This soup is a little more labor-intensive than some of my recipes due to all of the chopping and steps involved, but trust me – it’s worth it!

dairy free crab and corn chowder

What Ingredients You Need to Make This Dairy Free Corn and Crab Chowder

  • 4 ears of corn – fresh is preferred. 3 cups of canned or frozen corn will also work. Sweet corn is in season right now and is SO delish in this recipe!
  • 1 lb of jumbo lump crab meat. I found this at Wegmans in the seafood section. If you can’t find fresh local crab meat near you, canned should work for this recipe.
  • Onion
  • Celery
  • Minced garlic
  • Ghee or vegan butter
  • Russet Potatoes
  • Old Bay or New Bae seasoning
  • Dried thyme
  • Chicken broth – I love getting this from Costco! The Kirkland brand is certified gluten free and has awesome ingredients.
  • Raw, unsalted cashews

That’s it!

Can I Make This Nut Free?

Yes, you sure can! Simply swap the cashews for 1/2 cup of coconut cream – just the thick part of a can of coconut milk. You can blend that up with the 1.5 cups of soup and it will still be delicious and creamy!

Dairy Free Crab and Corn Chowder

How To Make This Dairy Free Crab and Corn Chowder

Heat a large dutch oven or pot over medium heat and add the bacon pieces. Cook them for 8-10 minutes, stirring frequently, until cooked through and crispy. Remove the pieces using a slotted spoon and let them drain on a paper towel-lined plate.

While the bacon is cooking, use a sharp knife to remove the corn kernels from the cobs. Discard the cobs. Set the corn kernels aside in a bowl.

Remove most of the rendered bacon fat from the pot, leaving about 1 tbsp behind. Add in the 1 tbsp ghee or vegan butter and melt over medium heat. Next add in the onions, celery, and garlic and cook for 5-7 minutes until they begin to soften.

Add in the diced potatoes, corn, Old Bay seasoning, thyme, bay leaf, and chicken broth. Bring the soup to a rolling boil, then reduced the heat to medium low. Let it simmer for 15 minutes or until the potatoes are fork-tender.

Transfer 1.5 cups of the soup with some corn, potatoes, and veggies to a high speed blender. Add in the cashews and water and blend on high for 1 minute. Make sure it is very smooth and creamy. Pour the mixture back into the soup pot and stir well.

Add in the crab meat and cook over medium heat for 5-10 minutes until it is warmed through. Serve the chowder with some crumbled bacon and fresh parsley, if desired. Enjoy!

dairy free crab and corn chowder

Looking for some other delicious dairy free soup recipes? Check these out!

Buffalo Ranch Chicken Chowder

Seafood Chowder

Crock Pot Creamy Chicken & Wild Rice Soup

Happy Cooking!

Dairy Free Crab and Corn Chowder

This Dairy Free Crab and Corn Chowder is packed with summer flavors. The perfect combination of two delicious soups: corn chowder and cream of crab! This soup is also gluten free and soy free. Nut free option included!
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Ingredients

  • 6 pieces bacon, chopped into 1 inch pieces
  • 1 tbsp ghee or vegan butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 2 cloves minced garlic
  • 2 cups peeled and diced russet potato
  • 4 ears fresh corn on the cob, shucked, all silk removed. can also sub 3 cups frozen or canned corn
  • 2 tsp Old Bay or New Bae seasoning
  • 1 tsp thyme
  • 1 bay leaf
  • 6 cups chicken broth, or veggie broth
  • 16 oz lump crab meat, fresh preferred
  • 1/2 cup raw, unsalted cashews
  • 1/2 cup water

Equipment

  • blender

Instructions
 

  • Heat a large dutch oven or pot over medium heat and add the bacon pieces. Cook them for 8-10 minutes, stirring frequently, until cooked through and crispy. Remove the pieces using a slotted spoon and let them drain on a paper towel-lined plate.
  • While the bacon is cooking, use a sharp knife to remove the corn kernels from the cobs. Discard the cobs. Set the corn kernels aside in a bowl.
  • Remove most of the rendered bacon fat from the pot, leaving about 1 tbsp behind. Add in the 1 tbsp ghee or vegan butter and heat the pot over medium heat. Add in the onions, celery, and garlic and cook for 5-7 minutes until they begin to soften.
  • Add in the diced potatoes, corn, Old Bay seasoning, thyme, bay leaf, and chicken broth. Bring the soup to a rolling boil, then turn the heat down to medium low. Let it simmer for 15 minutes or until the potatoes are fork-tender.
  • Transfer 1.5 cups of the soup with some corn, potatoes, and veggies to a high speed blender. Add in the cashews and water and blend on high for 1 minute, or until it is very smooth and creamy. Pour the creamy mixture back into the soup pot and stir well.
  • Add in the crab meat and cook over medium heat for 5-10 minutes until it is warmed through. Serve the chowder with come crumbed bacon and fresh parsley, if desired. Enjoy!

Notes

To make this recipe nut free, use 1/2 cup coconut cream (thick part of a can of coconut milk) instead of the cashews and omit the water. So, you would simply blend the 1.5 cups of soup with the 1/2 cup of coconut cream.

Nutrition

Calories: 216kcal, Carbohydrates: 24g, Protein: 16g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 1143mg, Potassium: 722mg, Fiber: 3g, Sugar: 5g, Vitamin A: 185IU, Vitamin C: 32mg, Calcium: 64mg, Iron: 2mg