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Crab Chowder

 Crab Chowder
For a thicker chowder, use heavy cream or half-and-half.
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup King Arthur Unbleached 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

Directions

  • 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.
  • 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.

2 of 2

Crab Chowder (continued)

Nutritional Facts: 1-1/4 cups equals 272 calories, 12 g fat (7 g saturated fat), 82 mg cholesterol, 1,151 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g protein.