Crab Corn Chowder Recipe

4 3 5
Crab Corn Chowder Recipe
Crab Corn Chowder Recipe photo by Taste of Home
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Crab Corn Chowder Recipe

Read Reviews
4 3 5
Publisher Photo
No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of this satisfying chowder in no time. Canned corn and crab blend beautifully in the creamy colorful soup. —Sarah McClanahan, Raleigh, North Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 3 teaspoons chicken bouillon granules
  • 2 cups boiling water
  • 6 bacon strips, diced
  • 1/3 cup each diced sweet red, yellow and orange peppers
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 3 cups half-and-half cream
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 1-1/2 teaspoons seasoned salt
  • 1/2 teaspoon dried basil
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
  • 1/2 cup minced chives

Directions

Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings.
In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook until heated through, stirring occasionally (do not boil). Stir in the crab. Garnish each serving with bacon and chives. Yield: 8 servings (2 quarts).
Originally published as Crab Corn Chowder in Country Woman January/February 2004, p40

Nutritional Facts

1 each: 290 calories, 12g fat (7g saturated fat), 88mg cholesterol, 1195mg sodium, 28g carbohydrate (8g sugars, 2g fiber), 16g protein.

  • 3 teaspoons chicken bouillon granules
  • 2 cups boiling water
  • 6 bacon strips, diced
  • 1/3 cup each diced sweet red, yellow and orange peppers
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 3 cups half-and-half cream
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 1-1/2 teaspoons seasoned salt
  • 1/2 teaspoon dried basil
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
  • 1/2 cup minced chives
  1. Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings.
  2. In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook until heated through, stirring occasionally (do not boil). Stir in the crab. Garnish each serving with bacon and chives. Yield: 8 servings (2 quarts).
Originally published as Crab Corn Chowder in Country Woman January/February 2004, p40

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MY REVIEW
ScarlettScott User ID: 6330264 223498
Reviewed Mar. 24, 2015

"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."

MY REVIEW
galinthewoods User ID: 3317961 143988
Reviewed Jan. 16, 2014

"This was a hit with my family. The only change I made was replacing the bouillion & water with seafood stack."

MY REVIEW
_FOOTSIE User ID: 734639 134732
Reviewed Jan. 3, 2010

"Tastes like "fishy chicken". Needs clam juice or seafood stock instead of chicken bouillon."

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