Crab and Corn Chowder

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 206.4
  • Total Fat: 7.4 g
  • Cholesterol: 43.9 mg
  • Sodium: 722.0 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 2.1 g
  • Protein: 11.7 g

View full nutritional breakdown of Crab and Corn Chowder calories by ingredient


Adapted from Rachael Ray's recipe. Adapted from Rachael Ray's recipe.
Number of Servings: 6


    2 Tbsp unsalted butter
    4 slices oscar myer ready to serve bacon, crumbled
    1 medium onion, chopped
    1/2 red bell pepper, chopped
    2 stalks celery, chopped
    4 sprigs fresh or 1 tsp dry thyme
    salt and pepper to taste
    1 - 2 tsp tabasco sauce (to taste)
    3 cups fat free half and half
    2 tsp Old Bay seasoning
    2 cups unsalted chicken stock
    2 Tbsp all purpose flour
    1 cup frozen shredded potatoes
    6 oz lump crab meat, broken up
    1 cup frozen corn kernels
    chopped chives of parsley for garnish


In a large pot over medium high heat, ,elt butter. Add onion, bell pepper, celery, bacon and thyme. Season with salt and pepper and hot sauce and cook for approx. 5 minutes. Stir in flour and old bay and cook for 1 minute more.
Whisk in hal and half, then stir in chicken stock. Bring to a bubble then stir in frozen potatoes and simmer until cooked. Add crabmeat and corn and continue to simmer until heated through. 6 servings.

Number of Servings: 6

TAGS:  Fish | Dinner | Fish Dinner |