Sheryl's Corn and Crab Chowder

Sheryl's Corn and Crab Chowder

94
sfarrish 10

"You don't have to run to a fancy restaurant to enjoy this delicious corn and crab chowder!"
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Ingredients

1 h 15 m servings 709 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 709 kcal
  • 35%
  • Fat:
  • 48 g
  • 74%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 240 mg
  • 80%
  • Sodium:
  • 1016 mg
  • 41%

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. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
  2. Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
  3. While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
  4. Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.

Footnotes

  • Learn more about the flour-butter thickener used in this recipe in our article, All About Roux.

Reviews

94
  1. 116 Ratings

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Most helpful positive review

If you are searching for recipes for this type of chowder, STOP RIGHT HERE. Just reading the recipe with a "chef's eye" you can tell this is far superior to the other ones posted on this site. ...

Most helpful critical review

So... this recipe isn't cheap to make if you follow exactly and the prep time is way off (takes twice as long). I'm sorry but I really wanted to rate this well based on the previous reviews. I...

If you are searching for recipes for this type of chowder, STOP RIGHT HERE. Just reading the recipe with a "chef's eye" you can tell this is far superior to the other ones posted on this site. ...

Normally I try to stay true to the original person’s recipe unless the masses have agreed to some changes but I had to re-work this recipe for 3 reasons. #1. Everybody who is eating my chowder...

This recipe is superb! Like the 1st reviewer, I was looking to duplicate Bonefish Grill's chowder and I am very happy with the results! I omitted he cayenne pepper since I didn't have any- the c...

Great recipe! There is a little local eatery here on the Outer Banks that has the best corn and crab chowder that we've ever eaten. This recipe may be better! If you want to carry it to the n...

Prep time is way more than 35 minutes, however well worth it. This recipe filled a large crockpot. I made the soup and let it cook on low all day in the crockpot. After letting it sit in the ...

Used two cans crab meat instead of fresh and ham instead of bacon. Very good stuff!

So... this recipe isn't cheap to make if you follow exactly and the prep time is way off (takes twice as long). I'm sorry but I really wanted to rate this well based on the previous reviews. I...

This is my 1st recipe review... but I just had to! We have a monthly soup and salad group so I am always on the lookout for great soup recipes. When I served it the other night, all the gals sa...

This soup was excellent. I followed the directions exactly. My three year old who never eats soup loved it so much that he asked for it for dinner three nights in a row.