Gluten-Free Crab and Corn Soup
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 1/2 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 1/2 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
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
Equipment
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!
3 Comments on “Gluten-Free Crab and Corn Soup”
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