Real Recipes From Real Home Cooks ®

corn/crabmeat chowder

★★★★★ 5
a recipe by
Reta Smith
Liberty, MO

I am trying to enter this into the Savory Soup Spectacular!!! It truly is worth sharing.

Blue Ribbon Recipe

We first prepared this soup on a especially cold afternoon. With the very first bite of this creamy chowder we felt warmed through-and-through. Ahhh... pretty close to pure happiness...

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 6-8
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For corn/crabmeat chowder

  • 6 slice
    Precooked Bacon, thinly sliced (Ready to heat)
  • 1 c
    Onion, Chopped
  • 1/2
    Medium Green Pepper
  • 1/2 c
    Celery, Chopped
  • 6
    Medium Potatoes, Peeled & Cubed
  • 4 c
    Fat-Free Chicken Broth, or 1-32oz container
  • 2-3 Tbsp
    Packaged Peppered Gravy Mix or White Country Gravy Mix
  • 1 pt
    Fat-Free Half-n-Half
  • 2-12oz can
    Shoepeg Corn
  • 1-4oz jar
    Diced Pimento
  • 2-3oz can
    Crabmeat, Drained
  • 1/2-1 tsp
    Tabasco Sauce, or to taste
  • 1 Tbsp
    Lemon Juice
  • Salt & Pepper to Taste
  • 1-2
    Green Onions, thinly sliced, for garnish

How To Make corn/crabmeat chowder

  • 1
    Sauté bacon pieces, onion, pepper & celery until tender. Remove & set aside.
  • 2
    In same pan, add chicken broth & cubed potatoes. Cook until tender, about 10 minutes.
  • 3
    Add reserved bacon, green pepper onion & celery. Mix Gravy Mix with small amount of water & add to broth mixture.
  • 4
    Cook until slightly thickened. Add half-n-half. DO NOT BOIL! ---It will curdle!
  • 5
    Add remaining corn, pimento, crabmeat & Tabasco sauce. Add salt & pepper to taste.
  • 6
    Allow to remain on very low heat for about 1 hour to blend ingredients. Before serving add lemon juice.
  • 7
    To serve, ladle into shallow soup bowls & garnish with thinly sliced green onions. Pass crusty bread to soak up the last of the soup!