Crab Corn Chowder
Total Time
Prep: 15 min. Cook: 20 min.
Makes
8 servings (2 quarts)
No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of satisfying chowder in no time. Canned corn and crab blend beautifully in this creamy, colorful soup. —Sarah McClanahan, Raleigh, North Carolina
Crab Corn Chowder Recipe photo by Taste of Home
Reviews
I made this for 7 people, 5 adults and 2 kids, so I doubled the recipe. Honestly, I was a little surprised that nobody choked with how fast they all sucked down their bowls. Both kids spoke up twice at random to tell me how much they loved it, and the adults all agreed they wanted to go at the pot similar to how frat boys go after a keg at parties. Oh yes, this was unanimously declared a MUST make on a regular basis.
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This was very good. I substituted one red pepper instead of the different colors, and I didn't have basil so I added dried dill instead and used Old Bay (adding a dash extra) for the seasoned salt. I also used krab because at this time of year, I can't get local crab. It was delicious--I will definitely make it again.
This was a hit with my family. The only change I made was replacing the bouillion & water with seafood stack.
Tastes like "fishy chicken". Needs clam juice or seafood stock instead of chicken bouillon.
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