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.

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 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.

Crab, Corn, and Red Potato Chowder

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