Crab and Corn Chowder

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 192.2
  • Total Fat: 2.3 g
  • Cholesterol: 33.6 mg
  • Sodium: 955.9 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 17.2 g

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

Submitted by:


Lowfat Alternative Lowfat Alternative
Number of Servings: 6


    6 Tablespoons of Baco's (garnish)
    3 sprays of Pam
    1 large sweet onion, coarsely chopped (about 2 cups)
    2 cloves garlic, minced
    6 cups SwansonŽ Chicken Broth Low Sodium/Fat Free
    2 tsp. seafood seasoning
    6 to 8 red potatoes OR fingerling potato, cut into 1-inch pieces (about 2 cups)
    2 cups frozen whole kernel corn
    1 container (8 ounces) refrigerated pasteurized lump crabmeat
    1/2 cup evaporated Milk


Makes 6 Servings

On medium heat, spray pan with Pam. Add the onion and garlic to the saucepan and cook until the onion is tender.

Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender.

Stir in the crabmeat and evaporated milk and cook for 5 minutes or until the mixture is hot and bubbling. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon bacos.
For thicker Chowder: mix appx 2 tablespoons of cornstarch with COLD water then add to soup mixture.

Number of Servings: 6

Recipe submitted by SparkPeople user EARTHYGIRL1.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.