Summer Veggie Crab Chowder

I’m a soup gal. I just am. I don’t care if it’s 8 billion degrees outside. Soup feeds my soul.

This one is that perfect blend of flavor that makes you want to lick up every drop from the bowl and forget about the sh**show that is 2020 for just a few minutes.

You also get to feel really good about yourself because it gets its richness and thickness from pureéd corn. It’s not a heavy cream-laden soup and it’s completely flour free. It took me less than a half hour to whip up and 5 minutes for us to wolf it down.

There’s something about this combo that just WORKS. The corn. The squash. The crab. The sprinkling of cheese, bacon and green onions on top. It’s summer in a bowl.

It could be a lovely appetizer. It could go great with a little side salad or half sandwich. It could be something you stand over the stove eating directly out of the pot with a spoon. I don’t judge.

But honestly, it makes a nice lunch all its own.

You gonna dig it.

Summer Veggie Crab Chowder

5 from 2 votes
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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 451kcal


For the corn base:

  • cups corn kernels
  • 2 cups lowfat milk

For the soup:

  • 2 slices thick sliced bacon
  • 1 small sweet onion (finely diced)
  • 1 stalk celery (finely diced)
  • 1 large summer squash (chopped)
  • 1 large zucchini (chopped)
  • 1 tsp sea salt
  • ¾ tsp black pepper
  • 1 cup corn kernels
  • ½ tsp fresh thyme leaves
  • 2 Tbsp unsalted butter
  • 8 oz crab claw meat

To finish:

  • 2 green onions (thinly sliced)
  • ½ cup shredded cheddar


For the corn base:

  • In a blender or food processor, add corn and milk. Blend until mostly pureéd. Set aside.

For the soup:

  • In a stockpot or dutch oven, cook bacon over medium heat until crispy. Remove and set aside.
  • Add onion and celery to the drippings and cook for 1-2 minutes.
  • Add squash, zucchini, salt and pepper. Cook, stirring frequently, until almost tender; about 4 minutes.
  • Add corn and thyme. Stir until well combined. Stir in corn base, butter and crab. Cook until simmering and butter is melted.

To finish:

  • Crumble bacon.
  • Ladel chowder into 4 soup bowls. Top with crumbled bacon, green onions, and cheddar. Serve immediately.


Calories: 451kcal | Carbohydrates: 44g | Protein: 27g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 1606mg | Potassium: 1104mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1056IU | Vitamin C: 40mg | Calcium: 329mg | Iron: 2mg
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2 thoughts on “Summer Veggie Crab Chowder

  1. 5 stars
    Made this for dinner tonight. It is so good! I prepped all my veggies this afternoon. Dinner took mere minutes to make tonight yet tasted like I slaved away!

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