Crab and Corn Chowder Recipe

4.5 2 2
Crab and Corn Chowder Recipe
Crab and Corn Chowder Recipe photo by Taste of Home
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Crab and Corn Chowder Recipe

Read Reviews
4.5 2 2
Publisher Photo
I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook— but had never been written down, until now!
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 55 min.

Ingredients

  • 1 medium onion, chopped
  • 5 tablespoons butter
  • 1/3 cup all-purpose flour
  • 3-1/2 cups milk
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 2 cans (6 ounces each) crabmeat, drained
  • 2 medium potatoes, diced
  • 1 small green peppeer, chopped
  • 1 celery rib, chopped
  • 1 can (8-1/4 ounces) whole kernel corn, drained
  • 1 cup half-and-half cream
  • 1 bay leaf
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon white pepper

Directions

In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving. Yield: 6 servings (1-1/2 quarts).
Originally published as Crab and Corn Chowder in Bountiful Harvest Cookbook 1994, p46

Nutritional Facts

1 cup: 402 calories, 21g fat (12g saturated fat), 94mg cholesterol, 859mg sodium, 34g carbohydrate (13g sugars, 3g fiber), 17g protein.

  • 1 medium onion, chopped
  • 5 tablespoons butter
  • 1/3 cup all-purpose flour
  • 3-1/2 cups milk
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 2 cans (6 ounces each) crabmeat, drained
  • 2 medium potatoes, diced
  • 1 small green peppeer, chopped
  • 1 celery rib, chopped
  • 1 can (8-1/4 ounces) whole kernel corn, drained
  • 1 cup half-and-half cream
  • 1 bay leaf
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon white pepper
  1. In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving. Yield: 6 servings (1-1/2 quarts).
Originally published as Crab and Corn Chowder in Bountiful Harvest Cookbook 1994, p46

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MY REVIEW
jhebbel User ID: 8099060 46956
Reviewed Nov. 15, 2014

"Good recipe, pretty bad directions.

Recommend sauteing the celery with the onions otherwise they are a bit too crunchy."

MY REVIEW
clar6pack User ID: 6774968 13994
Reviewed Jul. 16, 2012

"This recipe is so wonderful!! It tastes just like the best crab corn chowder I had ever eaten in a restaurant in Louisiana....Its the best!"

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