Corn and Crab Chowder

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 466.7
  • Total Fat: 6.9 g
  • Cholesterol: 56.9 mg
  • Sodium: 919.6 mg
  • Total Carbs: 75.3 g
  • Dietary Fiber: 8.5 g
  • Protein: 27.7 g

View full nutritional breakdown of Corn and Crab Chowder calories by ingredient
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This chowder is delicious, but leave out the jalapeno if you don't like spicy foods. This chowder is delicious, but leave out the jalapeno if you don't like spicy foods.
Number of Servings: 4


    4 slices Bacon
    1 clove of Garlic
    2 Ribs of Celery
    2 Potatoes
    1 Onion
    1 Small Red Bell Pepper
    1 Small Jalapeno
    3 Ears of Corn, or 2 Cups Frozen Corn
    1 Bay Leaf
    1/4 tsp dried Thyme
    1 tbs Old Bay
    2 tbs Flour
    8 oz Crab Meat
    1 Can Cream Corn
    2 Cups Reduced Sodium Chicken Broth
    2 Cups 2% Milk
    Salt and Pepper To Taste
    Hot Sauce To Pass at Table


Cook Bacon. Remove from pan and reserve 2 tablespoons of drippings.

Add chopped celery, onion, red bell pepper, and jalapenjo to pan. Cook until tender. Meanwhile, prick potatoes and put in microwave on high for 5-6 minutes. Once cooled down, chop potatoes and add to pan. Add bay leaf and season with old bay seasoning and thyme. Cook 5 minutes.

Roast corn on a baking sheet in a 350 degree oven for 5 minutes. (if using frozen, skip this step.)

Add flour, cook for 1-2 minutes more.

Add chicken stock and bring to boil. Cook covered 10 minutes and uncovered 5 minutes.

Stir in milk, creamed corn and corn. Cook until thick. Add crab to hot chowder. Turn off heat. Season to taste with salt and pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user BEFFY7.

TAGS:  Fish | Soup | Fish Soup |

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