Crab & Corn Chowder
Submitted by babysen
Thick and creamy crab and corn chowder with diced potatoes, green pepper, and crumbled bacon in a rich milk and cream base. Hearty one-pot comfort in about an hour.
YIELD
6 servingsPREP
20 minCOOK
35 minREADY
60 minThere’s something about a thick chowder loaded with sweet crab and corn that just fixes everything, especially when it’s cold outside and you need a bowl of something warm and substantial.
This one builds flavor the old-fashioned way: sautéed onions, a flour-thickened milk base, diced potatoes simmered until tender, and a generous pour of half-and-half that makes every spoonful feel like a hug.
The crab and corn go in at the end, just long enough to heat through so the crab stays sweet and the corn pops between your teeth. Crumbled bacon on top seals the deal.
Kitchen Tips
- Cook the flour for a full minute before adding milk. This cooks out the raw flour taste and gives you a smoother chowder.
- Dice the potatoes small and uniform so they cook evenly during the 30-minute simmer.
- Add the crab last and don’t overcook it. You just want it warmed through. Prolonged heat turns crab tough and stringy.
Ingredients
Directions
Sauté onion in margarine until soft.
Add flour and cook gently for 1 minute, remove from heat.
Gradually add milk.
Return to heat and cook until thick. Add diced potatoes, celery, green pepper and cream. Simmer 30 minutes. Add crabmeat and corn. Heat through.
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