Crab, Corn, and Red Potato Chowder Recipe

Name: Crab, Corn, and Red Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or extra-virgin olive oil; 2 strips bacon, cut into 1-inch pieces; 1 cup chopped onion; 1 cup diced celery; 1 pound red potatoes, cut into 1-inch cubes; 3 tablespoons flour; 4 cups whole milk or rice milk; 2 cups frozen corn kernels; 8 ounces fresh or canned crabmeat; Salt and black pepper to taste; 2 tablespoons minced fresh parsley

Servings: persons

2 tablespoons butter or extra-virgin olive oil
2 strips bacon, cut into 1-inch pieces
1 cup chopped onion
1 cup diced celery
1 pound red potatoes, cut into 1-inch cubes
3 tablespoons flour
4 cups whole milk or rice milk
2 cups frozen corn kernels
8 ounces fresh or canned crabmeat
Salt and black pepper to taste
2 tablespoons minced fresh parsley

1
Melt butter or heat oil in a large, heavy pot over mediumhigh heat.
2
Add bacon, onion, and celery.
3
Saute for 2 minutes.
4
Add potatoes and saute for 1 minute.
5
Sprinkle with flour and cook for 1 minute, stirring constantly.
6
Stir in milk and corn.
7
Bring to a boil over medium-low heat, stirring frequently.
8
Cover, reduce heat, and simmer for 20 minutes or until potatoes are tender.
9
Stir in crabmeat.
10
Cook for 3 minutes, stirring occasionally.
11
Season with salt and pepper.
12
Garnish with parsley.
13
Serve hot with a toasted baguette or whole-grain crackers.

565

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 11 ingredients. The key ingredients include: 2 tablespoons butter or extra-virgin olive oil, 2 strips bacon, cut into 1-inch pieces, 1 cup chopped onion, 1 cup diced celery, and more.

Yes, Crab, Corn, and Red Potato 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, Corn, and Red Potato Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions