Crab and Corn Chowder

Name: Crab and Corn Chowder
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 6 servings (1-1/2 quarts)
Ingredients: 1 medium onion, chopped; 5 tablespoons butter; 1/3 cup all-purpose flour; 3-1/2 cups milk; 4 bacon strips, cooked and crumbled; 2 cans (6 ounces each) crabmeat, drained; 2 medium potatoes, diced; 1 small green pepper, chopped; 1 celery rib, chopped; 1 can (8-1/4 ounces) whole kernel corn, drained; 1 cup half-and-half cream; 1 bay leaf; 1 tablespoon chopped fresh parsley; 1 teaspoon salt; 1/4 to 1/2 teaspoon ground nutmeg; 1/4 teaspoon white pepper

Total Time Prep: 5 min. Cook: 55 min.

Yield 6 servings (1-1/2 quarts)

Test Kitchen Approved

Looking for a hearty, delicious soup? Try our crab and corn chowder, a decadent soup stocked with secret ingredients that make it particularly rich and flavorful.

Ingredients

1 medium onion, chopped
5 tablespoons butter
1/3 cup all-purpose flour
3-1/2 cups milk
4 bacon strips, cooked and crumbled
2 cans (6 ounces each) crabmeat, drained
2 medium potatoes, diced
1 small green pepper, chopped
1 celery rib, chopped
1 can (8-1/4 ounces) whole kernel corn, drained
1 cup half-and-half cream
1 bay leaf
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper

Directions

In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

Nutrition Facts

1 cup: 402 calories, 21g fat (12g saturated fat), 94mg cholesterol, 859mg sodium, 34g carbohydrate (13g sugars, 3g fiber), 17g protein.

I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook— but had never been written down, until now!

Recipe Creator