Crabmeat And Corn Chowder Recipe

Name: Crabmeat And Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 C water; 1/2 tsp salt; 1 1/2 lbs potatoes, peeled & cut into small dice; 1/2 lb salted butter; 2 C chopped onions; 4 C cream-style corn; 1/4 C Cognac or other brandy; 2 Pints light cream; Freshly ground pepper to taste; 3 TBS fresh thyme, finely chopped; 1 lb lump crabmeat (canned pasteurized is fine); Few shakes of ground sweet paprika for garnish

Servings: persons

4 C water
1/2 tsp salt
1 1/2 lbs potatoes, peeled & cut into small dice
1/2 lb salted butter
2 C chopped onions
4 C cream-style corn
1/4 C Cognac or other brandy
2 Pints light cream
Freshly ground pepper to taste
3 TBS fresh thyme, finely chopped
1 lb lump crabmeat (canned pasteurized is fine)
Few shakes of ground sweet paprika for garnish

1
Place water & salt in a large 3-4 quart saucepan and bring to a boil. Add diced potatoes and cook for 4 minutes. Drain potatoes and reserve water.
2
Melt butter in large soup pot. Add onions and saute, stirring occasionally, until soft & translucent but not browned, about 8 minutes.
3
Add creamed corn, potatoes & potato water to onions, stirring and simmer for 10 minutes. Add cognac and simmer 1 minute.
4
In smaller saucepan, heat cream but don't let it boil. Slowly pour cream into soup and season to taste with pepper and thyme, stirring to blend. Add crabmeat and simmer about 5 minutes or until piping hot. Garnish with paprika and serve.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 4 C water, 1/2 tsp salt, 1 1/2 lbs potatoes, peeled & cut into small dice, 1/2 lb salted butter, and more.

Yes, Crabmeat 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.

Crabmeat And Corn Chowder

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