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Easy Corn and Crab Chowder

SUBMITTED BY: R. Estes  PHOTO BY: Erimess 

"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."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 russet potato, peeled and cubed
  • 5 slices bacon, diced
  • 1/2 onion, chopped
  • 1 (6 ounce) can crab meat, drained
  • 1/2 teaspoon parsley flakes
  • 2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1/4 cup dry white wine (optional)
  • 1 cube chicken bouillon
  • 1 1/2 cups milk
  • 1 (15 ounce) can creamed corn
  • salt and pepper to taste

DIRECTIONS

  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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed on sep. 20, 2003 by JFLORY 
This is a good recipe but it takes awhile to prepare. Also, I had to start over because 1/3... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed on sep. 7, 2007 by Erimess 
First of all, I used all the flour & thought it was fine that way. I guess I expect a chowder... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on sep. 20, 2003 by DeeDee Deshotels 
We LOVED this!!! I made a double recipe for my family and there was nothing left. We used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on oct. 15, 2007 by SLJ6 
Delicious.....but I did make some adjustments. I wanted a big pot of soup....I cooked turkey... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed on feb. 12, 2006 by BAILEYBADCAT 
Very good! I too changed the amount of flour to 3 tbsp, and I still had to thin it a bit. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on sep. 20, 2003 by MARYLEVER 
I thought this chowder was terrific. I agree with the previous reviewer who said there was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed on apr. 1, 2007 by JXM292 
This was a tasty chowder! Because my husband and I don't eat meat, I sauteed the onions in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on feb. 3, 2006 by jfish1282 
Wow. It was great. I actually added all the flour because I wanted it to be like chowder,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on sep. 26, 2005 by dani 
This recipe was great. I followed everything EXACTLY except that I doubled everything except... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed on sep. 20, 2003 by LASHES 
this soup tasted like paste... MORE

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Nutritional Information
Easy Corn and Crab Chowder

Servings Per Recipe: 4

Amount Per Serving

Calories: 518

  • Total Fat: 28.9g
  • Cholesterol: 84mg
  • Sodium: 1137mg
  • Total Carbs: 45.4g
  •     Dietary Fiber: 3.3g
  • Protein: 19.4g

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