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This crab and corn soup is the perfect combination of two delicious soups: corn chowder and cream of crab! Packed with bacon, corn, crab, and potatoes. A delicious gluten-free soup that is creamy, cozy, and completely dairy-free!
What Makes This Recipe Great
I absolutely love a good creamy chowder. In cold months or hot months, chowder is a perfectly acceptable soup to eat for lunch or dinner.
For this gluten-free soup recipe, I thought I would combine two of my favorite soups, corn chowder and cream of crab soup!
The result? A crab and corn soup that is hearty and filling and perfect for any time of the year.
Ingredient Notes
See the recipe card below for a full list of ingredients
Corn: Fresh is preferred. 3 cups of canned or frozen corn will also work. Fresh weet corn is SO delish in this recipe!
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.
Chicken Broth: I love getting this from Costco. The Kirkland brand is certified gluten-free and has awesome ingredients. You can also use gluten-free chicken stock or bone broth.
Raw, Unsalted Cashews: If you're using a high-speed blender, there is no need to soak the cashews. If not, soak for at least 1 hour so the cashews get really creamy and smooth when blended.
Ghee or Vegan Butter: You can also use olive oil or your favorite cooking oil if preferred.
Russet Potatoes: You can also use Yukon gold potatoes if that's what you have on hand.
Recipe Step by Step
- 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 bacon 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 to a boil, then reduce 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!
Mary's Tips & Tricks
Storage: Store leftover crab and corn soup in an airtight container in the refrigerator and eat within 3-4 days.
Serving: Serve warm and season with salt and pepper to taste.
Instant Pot: To make this gluten-free soup in your Instant Pot, press the saute function and cook this entire recipe right in your Instant Pot. Follow all the same recipe instructions.
Beans: Some versions of this gluten-free soup include a can of white beans. Feel free to add these if you prefer.
Thickener: If you want your soup a little thicker, you can add 1 tablespoon of gluten-free flour, tapioca starch, or arrowroot powder. Stir for one minute before adding more.
Recipe FAQs
Yes. Let the soup cool completely, then pour it into a freezer-safe, airtight container. Freeze for up to 4 months. Let the soup thaw overnight in the refrigerator, then reheat and serve!
Yes! To make this recipe nut-free, use ½ cup coconut cream (the thick part of a can of coconut milk) instead of the cashews and omit the water. You would simply blend the 1.5 cups of soup with the ½ cup of coconut cream.
Try These Gluten-Free Soup Recipes…
Copycat Chick Fil A Tortilla Soup
Copycat Panera Chicken & Wild Rice Soup
Homemade Healing Chicken Noodle Soup
Dairy Free Broccoli Cheese and Potato Soup
Gluten-Free Dairy-Free Lasagna Soup
Gluten-Free Crab and Corn Soup
Equipment
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
- ½ cup raw, unsalted cashews
- ½ cup water
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
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
How long is this good in the fridge? Does it freeze well? Thank you!
I cannot say enough good things about this chowder! I make a big bowl as a main for cooler months – and just yesterday I made a cup to accompany a salad. The crab is superb!
Made this for dinner tonight and loved it ! I used coconut cream instead of cashews ….. paired it with a salad , and garlic bread ! College age kids and husband also loved it, immediately put it into the “favorites” folder