Potato-Crab Chowder Recipe

Name: Potato-Crab Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 medium onion; 2 tablespoons minced garlic; 3 cups potatoes, skin on, 1 inch cubed; 3 tablespoons flour; 2 cups milk; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; 1 (14 ounce) can creamed corn; 1 (14 ounce) can low sodium chicken broth; 1 (8 ounce) can lump crabmeat; 1 dash cayenne pepper; 1 pinch parsley

Servings: persons

2 tablespoons butter
1 medium onion
2 tablespoons minced garlic
3 cups potatoes, skin on, 1 inch cubed
3 tablespoons flour
2 cups milk
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 (14 ounce) can creamed corn
1 (14 ounce) can low sodium chicken broth
1 (8 ounce) can lump crabmeat
1 dash cayenne pepper
1 pinch parsley

1
Saute onion& garlic in melted butter in large sauce pan for 4 minutes.
2
Add potato and saute 1 minute.
3
Sprinkle in flour, cook for 1 minute stirring constantly.
4
Add milk, pepper, nutmeg, corn and broth.
5
Bring to a simmer over med heat stirring frequently.
6
Cover and reduce heat to low for a 20 minute simmer.
7
Stir in crab meat and parsley, cook 5 minutes.
8
Serve or pour into crock pot on low or warm.

468

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 13 ingredients. The key ingredients include: 2 tablespoons butter, 1 medium onion, 2 tablespoons minced garlic, 3 cups potatoes, skin on, 1 inch cubed, and more.

Yes, Potato-Crab 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.

Potato-Crab Chowder

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