Crab And Corn Chowder Recipe

Name: Crab And Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans crabmeat; 1 can sweet corn; 1 qt. and 1 pt. half and half cream; 1/2 stick butter; 3 strips bacon; 1 small onion, chopped; 1 stalk celery, chopped; 1/2 bag diced or pearl potatoes (in produce, vac seal bag); 2 Tbsp. flour; salt; pepper; parsley

Servings: persons

2 cans crabmeat
1 can sweet corn
1 qt. and 1 pt. half and half cream
1/2 stick butter
3 strips bacon
1 small onion, chopped
1 stalk celery, chopped
1/2 bag diced or pearl potatoes (in produce, vac seal bag)
2 Tbsp. flour
salt
pepper
parsley

1
Fry bacon to crisp; set aside.
2
Leave about 2 tablespoons fat in pan.
3
Add butter; melt.
4
Saute (low) onion and celery 3 to 5 minutes.
5
Add flour.
6
Stir to mix.
7
Cook 1 minute on low.
8
Add half and half.
9
Bring to a boil.
10
Keep stirring then reduce to simmer (must boil to thicken).
11
Add crabmeat and corn (water and all) then add potatoes.
12
Salt and pepper to taste.
13
Simmer between 1/2 hour to 1 hour.
14
Stir often.
15
Just before serving, stir in crumbled bacon.
16
Garnish with parsley.

388

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.

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

You need 12 ingredients. The key ingredients include: 2 cans crabmeat, 1 can sweet corn, 1 qt. and 1 pt. half and half cream, 1/2 stick butter, and more.

Yes, Crab And Corn 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.

Crab And Corn Chowder

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