This quick-to-make corn and crab chowder is tasty despite its simplicity. The chicken curry variant is equally simple and delicious. The next day, leftovers taste fantastic in a casserole or au gratin.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 medium russet potato, peeled and cubed
- 5 slices bacon, diced
- ½ medium onion, chopped
- 1 (6 ounce) can crab meat, drained
- ½ teaspoon parsley flakes
- 2 tablespoons butter
- ⅓ cup all-purpose flour
- ¼ cup dry white wine (Optional)
- 1 cube chicken bouillon
- 1 ½ cups milk
- 1 (15 ounce) can creamed corn
- salt and pepper to taste
Instructions
- Wrap potato cubes in plastic wrap; microwave on high for 30 seconds. Set aside.
- Cook bacon in a large skillet over medium heat until browned, 7 to 10 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in crab meat and parsley flakes. Remove from the heat.
- While the bacon is cooking, melt butter in a large stockpot over low heat. Whisk in flour until mixture becomes creamy and takes on an eggshell color. Continue to cook and stir for 3 more minutes. Stir in wine.
- Dissolve chicken bouillon in milk; whisk mixture into the stockpot until no lumps remain. Cook until creamy and heated through. Stir in bacon-crab mixture, potatoes, and creamed corn; season with salt and pepper. Simmer for 10 minutes.
- Substitute cooked, cubed chicken for the bacon, and add 2 tablespoons curry powder after adding the wine in Step 3.
Nutrition Facts
| Calories | 485 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 10 g |
| Sodium | 1146 mg |
| Sugars | 9 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Tasted great but 1/3 cup of flour, to me, was too much given the amount of liquid. I know chowder is supposed to be thick but this was a little too thick for our taste.
I doubled the recipe using one can of creamed corn and one cup of frozen corn. I also added one tablespoon of curry and used vermouth for the wine. . I would probably omit the curry next time as I think it overpowered the flavor. This dish is super thick and very filling. Very good.
I read through quite a few reviews before making this. I’m confused why 1) people don’t know the difference between time consuming and difficulty and 2) people don’t know that a chowder is different from a soup. Here is what I did (recipe doubled)… Cooked potatoes in the pot with onions, garlic, and bacon (precooked). I add spices (garlic powder, onion powder, paprika) to this mixture. For the future I will add salt to the potatoes. I let this cook for about 20 minutes on low. I added the crab in. In the future I will use 3-4 cans of crab instead of 2. I made the roux with half of the flour. This was not enough. I later stirred in the other half of the flour and that was too much. I added more milk to thin it out a bit. Instead of using white wine, I used Sherry. I also did not dissolve the bouillon cubes in the milk (this doesn’t work), so I threw them into the roux and milk mix to dissolve in the heat. When it was all mixed, I added the same spices. This recipe needs more salt and I will add it here in the future. When I added in the creamed corn, I added an additional 5 handfuls of frozen corn. I let this warm up on medium high heat until I was ready to eat it.
This was a wonderful recipe for a cold winter night. I added a can of Rotel tomatoes with ancho chilies. Also added a small can of mild green chilies and some frozen corn for texture. My picky husband who does not like Mexican food but loves chicken corn chowder loved it! Thanks for a great recipe-will definitely make again!
Very rich. Didn’t care for taste of crab in it.
Pretty tasty soup but a little too much corn. I also used 2 tbsps of flour instead. Thickness came out just right.
Too sweet for me, wife thought so too. maybe next time I use whole kernel corn instead of creamed. It tased good but I could only eat a small amount.
5 Stars for ease of prep and wonderful taste! I followed the recipe fairly closely….as close as I ever do! lol I did add some Texas Pete hot sauce and some Trader Joe’s Everyday Spice and a bit of Kickin’ Chicken spice. Oh, and I had some imitation crab sticks in the fridge so I chopped those instead of the canned crab and it was still yummy. Hubby loved it and is taking the leftovers to work tomorrow! I would have taken a photo but a photo by the time that I thought of it, the pot was empty!
My whole family though it was WAY too sweet. That said, I do think it’s salvageable with a few vital tweaks. I’m going to try this again with real crab, fresh corn and fat free half and half. Fingers crossed that will turn this into a 5 star recipe.
Made this twice. It’s pretty good. But I don’t think potatoes are supposed to be hard. I tried warming it for a minute, but I think I’ll try boiling them instead. I like it kind of thick so the amount of flour is okay but I had to use an electric whisk to get rid of the clumps. I would also suggest looking for a way to get the chicken bouillon cubes to dissolve because I have no idea how to do that. I also left out the bacon and added an extra can of sweet corn.
Yes I have tried this recipe. I love the recipe but like all recipes I adjusted them for taste: use half and half instead of milk, no bacon, use fresh crab meet, use 2 or 3 potatoes based on size, and let it cook until thicken. Works every time…
I have made this recipe twice. More prep than I like. I did not use wine. This soup is very good, high end restaurant quality. Not fishy at all. Add fish sauce for a more fishy flavor. Would make it again.
I really liked this, I left out the wine and crab meat. It was awesome. Thanks!!!
I did read the other reviews and cut back the flour to less than 1/4 cup, I did add the 1/4 wine. I also shredded carrots and celery into the milk/bouillon. We tend to really watch our sodium, and this did have alot of sodium. I used 1% milk, and low sodium bouillon. I did not add any salt, but put in a few shakes of tabasco. It was excellent and it did not make any difference
Very tasty, perfect for a cold night! I did thin it down with some half-and-half, but it’s still plenty thick and creamy. I had to adjust the seasonings quite a bit, but that’s just my personal taste. Thanks very much for sharing!
Although the final product was tasty and edible with alterations I thought the author never made the soup. First the potatoes burn and are not fully cooked using the recipe method. Second the bouillon I used does not dissolve unless it is heated. Third there is not enough liquid in the recipe so it was beyond thick.
INSTEAD OF FLOUR I USE INSTANT POTATO BUDS TO THICKEN TO MY TASTE, I ALSO COARSE CHOP 2 CARROTS,,2 CELERY STALKS ,AND SAUTE THEM WITH THE ONION.I USE FRESH OR FROZEN CORN.
Was A-MA-ZING! Forgive changes but used what I had on hand then modified based on reviews. Like the one pot idea so sauteed 2 onions with butter. Once onions clear, added 3 cloves minced garlic and bacon bits (no raw bacon on hand) enough to cover onions plus dry dill powder and salt to taste. Gave 5 min to meld together, then sprinkled flour in batches to make roux. Used 3 cans crab meat and 3 cans corn- fyi reserved all liquid from cans to use as my liquid instead of wine. (Didn’t put corn and crab in til end though). Once all flour incorporated, added my crab-corn liquid, which I heated up in microwave and dissolved 3 bouillon cubes in. Poured liquid into flour mixture, then one can evaporated milk. Let flavors meld 5 min. Then checked if needed extra liquid, which it did, and added milk as needed. Another 5 min for milk to mix. Once I liked the flavor of the base, I added a dash of cayenne for kick, then cubed red potatoes (cooked in microwave for 5 min to be al dente). After adding potatoes, give 10 min for potatoes to release their starch and absorb liquid. At that point adjust liquid. Once adjusted, add all crab, cover with blanket of dill powder, add corn, cover with dill powder, fold in gently, give 5 min. This quantity made enough to feed 12 servings so served one meal and batch froze another for a cold day! Hey, if you’re gonna go through the work, why not make 2 meals’ worth in one pot! My freezer is looking pretty tasty right now! And one bowl was super filling!
This tastes wonderful; the proportions are perfect.
Bam! Delicious. I’m making it again today. The instructions are skewed, indeed, but if you can figure your way through it, the combination of ingredients is a winner and the name of this dish is right on!
I made this recipe on the weekend using fresh crab, it was amazing. I added the curry and it was very tasty, could not imagine it without the curry. Next time I make it, I will try using milk and coconut milk.