Crab Corn Chowder In Less Than 30 Minutes Recipe

Name: Crab Corn Chowder In Less Than 30 Minutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb of pasteurized special crabmeat; 32 ounces seafood stock; 1 pint half-and-half; 2 large baking potatoes, peeled and cubed; 2 cups frozen corn; 2 roasted red peppers, chopped; 1 medium onion, chopped; 3 tablespoons olive oil; 3 minced garlic cloves; 1/4 teaspoon crushed red pepper flakes; ground black pepper; chopped parsley

Servings: persons

1 lb of pasteurized special crabmeat
32 ounces seafood stock
1 pint half-and-half
2 large baking potatoes, peeled and cubed
2 cups frozen corn
2 roasted red peppers, chopped
1 medium onion, chopped
3 tablespoons olive oil
3 minced garlic cloves
1/4 teaspoon crushed red pepper flakes
ground black pepper
chopped parsley

1
Roast the peppers. (Place sections of peppers skin side up on low broil for about 10 minutes. When blackened, put in a zip lock bag. After cooling, skins will peel easily.) Set aside.
2
Proceed to make the chowder:
3
Saute garlic & crushed red pepper in olive oil until fragrant, then add the onion and saute until softened.
4
Add seafood stock and potatoes. Cover and simmer until potatoes are done (about 10 minutes).
5
Remove half of the chowder and blend. Return to pot.
6
Add the corn, crab, & roasted red peppers and bring back to a boil for a couple minutes.
7
Add half and half.
8
After chowder reheats, serve with chopped parsley.

390

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 lb of pasteurized special crabmeat, 32 ounces seafood stock, 1 pint half-and-half, 2 large baking potatoes, peeled and cubed, and more.

Yes, Crab Corn Chowder In Less Than 30 Minutes 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 Chowder In Less Than 30 Minutes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions