Maharrey Crab and Corn Chowder

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 541.4
  • Total Fat: 13.5 g
  • Cholesterol: 59.9 mg
  • Sodium: 484.4 mg
  • Total Carbs: 99.7 g
  • Dietary Fiber: 5.2 g
  • Protein: 25.6 g

View full nutritional breakdown of Maharrey Crab and Corn Chowder calories by ingredient
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crab and corn chowder crab and corn chowder
Number of Servings: 5


    25 ouncs frozen corn
    1.5 cups 2% milk
    1 tsp lemon juice
    1 8-oz bottle Snow's clam juice
    8 ounces Jumbo Lump Crabmeat
    6 Tbsp scallions
    3 Tbsp butter
    3 Tsp ginger root


Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.

Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.

Makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user HMAHARREY.

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