Recipe by R. Estes
"This is a simple yet flavorful chowder that can be prepared in a jiffy. Chicken curry variation is just as easy, and just as tasty. Leftovers make a great casserole or au gratin the next day."
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russet potato, peeled and cubed
1 (6 ounce) can
crab meat, drained
dry white wine
1 1/2 cups
1 (15 ounce) can
salt and pepper to taste
Delicious.....but I did make some adjustments. I wanted a big pot of soup....I cooked turkey bacon in evoo, removed and set aside. In the same pot I sauteed onion, celery, diced red pepper, and cubed baby reds (about 4),salt and pepper for about 5-7 minutes. I added some flour and added 4 c. fat free chix broth and let that simmer until taters were tender. I added about 1c. frozen white corn, and 2c. fat free half and half, old bay seasoning and 4 cans of crab meat. Let that simmer and I did use a little cornstarch and water to thicken a little more. I like a thick chowder. Very tasty, great on a cold night.
First of all, I used all the flour & thought it was fine that way. I guess I expect a chowder to be thick and not like a soup. I've made it twice and did it the same both times. Good flavor. But I have issues with the recipe itself. Potatoes do NOT get done in 30 seconds in a microwave. And they need stirred. Next time I'll just boil them in water as it seems easier. And I can use the same pan I make the chowder in. Speaking of which, this is also a waste of pans. I cooked the bacon in the same pan & just set it aside on a plate. (Easier to wash than another pan. And extra bacon grease can be wiped out easily enough before moving on.) So same pan all the way through and much easier to deal with. And bouillon cubes don't really dissolve in cold milk that easily. Easier to use the grandule kind and dump in w/everything else & it'll dissolve fine. I think the end results are well worth it, but it's *not* a last-minute supper as one person said. Too many steps involved. The taste got a 4 but I dumped it to a 3 due to the convoluted recipe.
This is a good recipe but it takes awhile to prepare. Also, I had to start over because 1/3 cup is too much flour! I reduced it to two tablespoons flour to two tablespoons butter and it turned out fine.
We LOVED this!!! I made a double recipe for my family and there was nothing left. We used leftover snow crab legs (peeled, of course). Ease off on the flour... it will be too thick, almost like a dip. We also added a bag of frozen peeled shrimp in the last 5 minutes of cooking. I also added Tony's seasoning and green onions in the last 5 minutes for more flavor.
I thought this chowder was terrific. I agree with the previous reviewer who said there was too much flour, but I added more butter--4 tablespoons. I think it wants to be that thick, although you'll probably end up adding more milk. I also added 1/2 cup of chopped celery to the onions and bacon and a pinch of cayenne because I thought it needed a kick.
this soup tasted like paste...
Very good! I too changed the amount of flour to 3 tbsp, and I still had to thin it a bit. I added Old Bay, used fresh parsley (all I had), and when I make it next time, will saute in garlic along with the onions. Thanks for the recipe and for all of the great tips from other reviwers!
This recipe was great. I followed everything EXACTLY except that I doubled everything except the flour and still had to thin it a little with more milk. I love that it's a creamy soup I can make with my regular 1% milk instead of half and half or heavy cream. My whole family loved it. I served it with Tabasco sauce on the side because I really like a little kick and it was great both with and without it.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Corn and Crab Chowder
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 221
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