Crab and Corn Chowder

Debbie Bergus


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

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30 Min
30 Min
Stove Top


2 Tbsp
unsalted butter
4 slice
oscar myer ready to serve bacon, crumbled
1 medium
onion, chopped
red bell pepper, chopped
2 stalk(s)
celery, shopped
4 sprig(s)
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


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

Printable Recipe Card

About Crab and Corn Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Healthy