Crab and Corn Chowder

Debbie Bergus


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


☆☆☆☆☆ 0 votes

30 Min
30 Min
Stove Top


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  • 2 Tbsp
    unsalted butter
  • 4 slice
    oscar myer ready to serve bacon, crumbled
  • 1 medium
    onion, chopped
  • 1/2
    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


  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).

Printable Recipe Card

About Crab and Corn Chowder

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

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