TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 can (14-1/2 ounces) whole potatoes, drained and cut into 1/2-inch cubes
  • 1 cup frozen corn, thawed
  • 1 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon pepper
  • 2 tablespoons sherry

Nutritional Facts

1-1/4 cups: 272 calories, 12g fat (7g saturated fat), 82mg cholesterol, 1151mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 19g protein.


  1. In a Dutch oven, saute the mushrooms, celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add the crab, broth, potatoes, corn, salt, dill and pepper. Reduce heat; cover and simmer for 10 minutes or until heated through. Stir in sherry. Yield: 6 servings.
Originally published as Crab Chowder in Weeknight Cooking Made Easy Annual 2005, p237

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carstar79 User ID: 2518377 144595
Reviewed Mar. 11, 2011

"I think that the chowder was missing some flavors. It was bland to me and normally, I love dill, but I did not like it at all in this recipe."

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