Crab & Corn Chowder Recipe

Name: Crab & Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces pancetta, coarsely chopped; 1 small onion, finely chopped; 1/4 cup celery, finely chopped; 1 lb crabmeat, chopped; 3 cups corn; 2 cups whole milk; 1 lb red potatoes, scrubbed & cut into 1/2 inch diced cubes; 1 cup heavy cream; 2 tablespoons chives, minced plus more for garnish; salt; pepper; Tabasco sauce, to taste

Servings: persons

6 ounces pancetta, coarsely chopped
1 small onion, finely chopped
1/4 cup celery, finely chopped
1 lb crabmeat, chopped
3 cups corn
2 cups whole milk
1 lb red potatoes, scrubbed & cut into 1/2 inch diced cubes
1 cup heavy cream
2 tablespoons chives, minced plus more for garnish
salt
pepper
Tabasco sauce, to taste

1
In a large saucepan or medium pot, cook pancetta over moderately low heat until crisp. (10 minutes).
2
Add onion and celery to pan. Cook over low heat until softened. (12 minutes, do step #3 while you wait).
3
Meanwhile, in a food processor or blender, puree 1 cup corn with 1 cup milk.
4
Add corn puree to saucepan along with remaining 2 cups each of corn & milk and the potatoes. Simmer on low heat until potatoes are tender. (about 20 minutes).
5
Stir in cream, chives, and crab meat. Season with salt, pepper, & Tabasco and keep warm.
6
Ladle soup into bowls. Top with scallops & chives and serve!

531

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 ounces pancetta, coarsely chopped, 1 small onion, finely chopped, 1/4 cup celery, finely chopped, 1 lb crabmeat, chopped, and more.

Yes, Crab & 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 & Corn Chowder

How did you like this recipe?

Frequently Asked Questions