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Dairy Free Crab and Corn Chowder

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!
Course Soups/Stews
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people
Calories 216kcal
Author Mary Smith



  • 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


  • 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