Easy Corn and Crab Chowder

Easy Corn and Crab Chowder

75

"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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Ingredients

servings 485 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 45.6g
  • 15%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1146 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
  2. In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
  3. Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
  4. When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
  5. For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

Reviews

75
  1. 90 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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. ...

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. ...

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 ...

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 o...

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 lik...

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 y...

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 al...

this soup tasted like paste...

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 ma...

This was a tasty chowder! Because my husband and I don't eat meat, I sauteed the onions in olive oil instead of the bacon fat. I also substitued about 1 tsp. of Vegebase for the chicken bouill...