Crab & Corn Chowder

Updated: Apr 28, 2020

Hi there dear friends and soup aficionados! We are back with another soup recipe to start off your week. This is the fifth soup we have made in quarantine, and we are so grateful to have you along with us on this journey. If you see this, please let us know what your favorite soup has been so far and if you have any suggestions on what we should make next!

Today's soup is a delicious classic and we are so excited to finally be making it for you. Crab chowder has always been a personal favorite and it was one of the easiest soups we have made so far.

You can't really go wrong, and it is good all year around. We topped ours off with a little chive and salt/pepper.


  • 2 cans of crab meat (we would have preferred 1lb of fresh crab meat but they didn't have any at the store)

  • 64 oz vegetable broth

  • 4 tablespoons butter

  • 3 carrots

  • 1 bunch of celery

  • 2 corn cobs

  • 1 yellow onion

  • 3 white potatoes

  • 1 pint heavy cream

  • salt, pepper, cayenne, paprika

  • chives (for topping)


  • Dice carrot, potato, onion, and celery, break corn into thirds

  • Open crab meat and strain

  • In Instant Pot (or dutch oven) melt butter

  • Add celery and onion first, stir until lightly aromatic

  • Add potato, carrot, corn and crab meat

  • Pour vegetable broth & season to preference

  • Pressure cook for 25 minutes (or simmer on low for 2-3 hours)

  • Once safe, remove lid and stir well

  • Cut corn off the corn cobs and return to pot

  • Pour heavy cream and stir well, season to preference if needed

  • Cover & keep warm, wait 30-60 minutes and stir well

  • Top with chives, fresh salt and pepper & ENJOY!

For more recipes like this one, click here


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If you would like to consult with Sarah on her journey or would like to collaborate with The Soup Troupe, please email

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