Corn and Crab Chowder Recipe

Name: Corn and Crab Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream; 2 tablespoons butter; 2 all-purpose potatoes, peeled and diced; 2 ribs celery, chopped; 1 medium yellow onion, chopped; 1 small red bell pepper, seeded and diced; 1 bay leaf, fresh or dried; Salt and freshly ground black pepper; 1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market; 3 tablespoons all-purpose flour; 2 cups vegetable or chicken stock or broth; 1 quart whole milk; 3 cups corn kernels, scraped fresh from the cob or, frozen kernels; 8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters; 4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional; Oyster crackers; Hot cayenne pepper sauce; Sliced scallions

Servings: persons

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob or, frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

1
Heat a deep pot over moderate heat.
2
Add oil and butter.
3
As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper.
4
Add bay leaf to the pot.
5
Season vegetables with salt and pepper and Old Bay seasoning.
6
Saute veggies 5 minutes, then sprinkle in flour.
7
Cook flour 2 minutes, stirring constantly.
8
Stir in broth and combine.
9
Stir in milk and combine.
10
Bring soup up to a bubble.
11
Add corn and crab meat and simmer soup 5 minutes.
12
Adjust the soup seasonings.
13
Remove bay leaf.
14
Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream, 2 tablespoons butter, 2 all-purpose potatoes, peeled and diced, 2 ribs celery, chopped, and more.

Yes, Corn and Crab Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Crab Chowder

How did you like this recipe?

Frequently Asked Questions