Corn And Crabmeat Chowder Recipe

Name: Corn And Crabmeat Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4-6 slices bacon; 2 med onions, chopped; 6 stalks celery, chopped; 1 large green pepper, chopped; 1 block butter; 3 heaping Tbsp. flour; 1 tsp. crushed garlic; 6 cups chicken or beef stock; 2 cups creamed corn; 2 cans cream of potato soup; 4 grated carrots; 1 lb. crabmeat; 1 qt. half & half; basil to taste; red, white, and black pepper to taste; salt to taste

Servings: persons

4-6 slices bacon
2 med onions, chopped
6 stalks celery, chopped
1 large green pepper, chopped
1 block butter
3 heaping Tbsp. flour
1 tsp. crushed garlic
6 cups chicken or beef stock
2 cups creamed corn
2 cans cream of potato soup
4 grated carrots
1 lb. crabmeat
1 qt. half & half
basil to taste
red, white, and black pepper to taste
salt to taste

1
Fry bacon, saving drippings.
2
Add onions, celery, bell pepper and butter to some of the drippings.
3
Saute for 10 minutes.
4
Add flour and stir until blended.
5
Add corn, soup, garlic, stock and carrots.
6
Simmer 1-1/2
7
hours; then add crabmeat and half & half. Simmer 30 minutes longer.
8
Add seasonings.

No nutrition data on file — estimate from the ingredient list.

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 16 ingredients. The key ingredients include: 4-6 slices bacon, 2 med onions, chopped, 6 stalks celery, chopped, 1 large green pepper, chopped, and more.

Yes, Corn And Crabmeat 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 Crabmeat Chowder

How did you like this recipe?

Frequently Asked Questions