Corn Chowder with Crab


"This is the recipe my kids request I make for their birthdays! Great with rustic bread and marinated tomato salad."
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40 m servings 326 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 1948 mg
  • 78%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large pot over medium heat. Cook and stir onion until softened, about 5 minutes. Stir in cream of potato soup, frozen corn, cream-style corn, milk, crab sticks, water, chicken bouillon, salt, and pepper. Bring to a boil; reduce heat and simmer chowder until flavors combine, about 20 minutes.
  2. Stir green chile peppers into the chowder before serving.


  • Cooks' Notes:
  • Substitute half-and-half for the milk if desired.
  • Use the soup cans to measure milk and water for ease.
  • Substitute fresh lump crabmeat for the imitation crab sticks if desired.
  • After cooking the onions, you could put everything (except chiles) in a slow cooker and cook on Low for about 8 hours. Add chiles before serving.

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