Real Recipes From Real Home Cooks ®

crab and corn chowder

Recipe by
Debbie Bergus
Somerset, MA

This is a lower fat, healthier version adapted from a Rachel Ray recipe. Delicious!!!

yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For crab and corn chowder

  • 2 Tbsp
    unsalted butter
  • 4 slice
    oscar myer ready to serve bacon, crumbled
  • 1 md
    onion, chopped
  • 1/2
    red bell pepper, chopped
  • 2 stalk
    celery, shopped
  • 4 sprig
    fresh thyme
  • 3 c
    fat free half and half
  • 2 tsp
    old bay seasoning
  • 2 c
    unsalted chicken stock
  • 1-2 tsp
    hot sauce (to taste)
  • 2 Tbsp
    all purpose flour
  • 1 c
    frozen shredded potatoes
  • 6 oz
    lump crab meat, broken up
  • 1 c
    frozen corn kernels
  • chopped chives or fresh parsley, for garnish
  • salt and pepper to taste

How To Make crab and corn chowder

  • 1
    In a large pot over medium high heat, melt butter. Add onion, bell pepper, celery, bacon, and thyme.
  • 2
    Season vegetables with salt, pepper, and hot sauce and cook for approx. 5 minutes.
  • 3
    Stir in flour and old bay seasoning and cook for 1 minute more, stirring constantly.
  • 4
    Whisk in half and half, then stir in chicken stock. Bring to a bubble, then add frozen potatoes and simmer until cooked (approx. 5 min).
  • 5
    Add crabmeat and corn and continue to simmer until heated through (an additional 5 - 10 minutes).

Categories & Tags for Crab and Corn Chowder:

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