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: CHOWDER BASE; 1 pound Thick Cut Bacon, chopped to half inch; 2 heads Celery Hearts, chopped; 3 large Sweet Onions, chopped; 4 cans Minced Clams; 96 ounces No Salt Chicken Stock or Broth; 28 ounces Crushed Tomatoes; 2 cups Pearl Barley; 3 T Kitchen Bouquet; 3 T Worchestershire Sauce; 1 cup Chardonnay; 1 cup Sweet Marsala Wine; 2 cups water; 2 T Old Bay Seasoning; 2 T Liquid Smoke; 1 t Cayenne Pepper; FINISHING TOUCH; 1 QT Heavy Cream; 32 ounces no salt chicken broth; 1.5 pounds Backfin Crab; 1 pound Bay Scallops; 1 pound frozen White Nibblets Corn, defrosted

Servings: persons

CHOWDER BASE
1 pound Thick Cut Bacon, chopped to half inch
2 heads Celery Hearts, chopped
3 large Sweet Onions, chopped
4 cans Minced Clams
96 ounces No Salt Chicken Stock or Broth
28 ounces Crushed Tomatoes
2 cups Pearl Barley
3 T Kitchen Bouquet
3 T Worchestershire Sauce
1 cup Chardonnay
1 cup Sweet Marsala Wine
2 cups water
2 T Old Bay Seasoning
2 T Liquid Smoke
1 t Cayenne Pepper
FINISHING TOUCH
1 QT Heavy Cream
32 ounces no salt chicken broth
1.5 pounds Backfin Crab
1 pound Bay Scallops
1 pound frozen White Nibblets Corn, defrosted

1
CHOWDER BASE
2
using large soup pot:
3
1. saute bacon, onion, celery until soft and brown. Drain one-half fat
4
2. add clams (including liquid in can), chicken stock, tomatoes. Simmer for 30 minutes. Make sure to deglaze bottom of soup pot with wooden spoon to get all the bacon, onion, and celery rendering.
5
3. add barley and simmer for 30 minutes
6
4. add Chardonnay, Marsala, water, smoke, worchestershire, cayenne pepper, Kitchen Bouquet, Old Bay. Simmer for 1 hour.
7
5. remove from heat and let cool
8
6. using strainer spoon remove all solids and puree. return puree to pot.
9
You now have the Soup Base. Store in refrigerator for up to one week, or freeze up to six months.
10
When ready to serve:
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1. Combine Soup Base with heavy cream and chicken broth.
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2. Heat using double boiler method
13
3. 15 minutes prior to serving add crab, scallops, and corn. Heat through.
14
4. Serve with garnish of fresh chopped celantro

2432

kcal

Calories

Fat

Carbs

334

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: CHOWDER BASE, 1 pound Thick Cut Bacon, chopped to half inch, 2 heads Celery Hearts, chopped, 3 large Sweet Onions, chopped, 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.

That's it — enjoy your meal!

Crab And Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions