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+ servings

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!
5 from 2 votes
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  • 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


  • blender


  • 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!


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.


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