Crab And Corn Chowder Recipe

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0 votes | 1242 views
Servings: 4


Cost per serving $3.43 view details
  • 3 Tbsp. butter
  • 1 x onion minced
  • 2 x celery stalks with leaves minced
  • 3 Tbsp. flour - (to 4 tbspns)
  • 4 c. fresh corn - (abt 6 ears) (frzn corn is okay in a healthy pinch)
  • 3 c. chicken stock
  • 2 x potatoes cubed
  • 1 c. heavy cream (or possibly substitute buttermilk)
  • 1/2 lb backfin crabmeat picked over (or possibly use canned backfin, it's excellent for soup)


  1. Puree 2 c. of the corn till smooth, leaving the remaining two c. whole.
  2. Heat butter and saute/fry onion and celery. Sprinkle with flour and heat, stirring, till bubbly. Stir in pureed corn and stock, bring to a boil, and whisk till thickened. Add in the potatoes and simmer 15 min till the pototo is tender.
  3. When 15 min from serving, stir in cream or possibly buttermilk, crab, and corn and season with salt and pepper. Bring just to boil, then lower heat and simmer 5 - 10 min. Ladle into bowls and garnish with minced celery leaves.
  4. Serve warm as a meal to 4 people...or possibly as a substantial first course to 8.
  5. Comments: This is one great meal - thick, creamy, and rich, with the white of crab and potatoes contrasted with the yellow corn and green celery leaves. It's simple and quick to make, immensely satisfying, and quite spectacular as company food.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 458g
Recipe makes 4 servings
Calories 392  
Calories from Fat 188 48%
Total Fat 21.45g 27%
Saturated Fat 12.73g 51%
Trans Fat 0.0g  
Cholesterol 114mg 38%
Sodium 570mg 24%
Potassium 954mg 27%
Total Carbs 33.36g 9%
Dietary Fiber 4.8g 16%
Sugars 3.84g 3%
Protein 18.51g 30%
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