30-minute Bayou Crab Chowder

The Cajun spice of this chowder is wonderfully balanced by potatoes, corn and the half and half that makes this chowder so creamy. Shortcuts like frozen potatoes and canned crab meat make this chowder a quick recipe to throw together all year long.
  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • 6 bacon slices
  • 12 ounces refrigerated diced potatoes
  • 7 ounces turkey kielbasa, chopped
  • 1½ cups frozen corn kernels
  • 4 cups vegetable broth
  • 2 garlic cloves, minced
  • 1 tablespoon Cajun seasoning, plus more for garnish
  • 2 sprigs fresh thyme
  • Kosher salt and freshly ground black pepper
  • 2 cups half-and-half
  • 2 (8-ounce) cans crabmeat


1. Heat a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel–lined plate and set aside.
2. Add the potatoes, kielbasa, corn, broth, garlic, Cajun seasoning, thyme, salt, and pepper to the pot and bring to a boil. Cover and reduce the heat to low. Simmer until the potatoes are heated through, about 5 minutes.
3. Stir in the half-and-half and all but ½ cup of the crabmeat. Remove the thyme stems and remove the pot from the heat.
4. Ladle into bowls and garnish with the remaining crabmeat and a sprinkle of Cajun seasoning.

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