Corn And Crabmeat Chowder
A hearty corn and crabmeat chowder packed with smoky bacon, fresh vegetables, and creamy flavors, perfect for comforting gatherings or a luxurious weeknight dinner.
Ingredients
- 4-6 slices bacon ⓘ
- 2 medium onions, chopped ⓘ
- 6 stalks celery, chopped
- 1 large green pepper, chopped ⓘ
- 1 block butter
- 3 heaping tablespoons flour ⓘ
- 1 teaspoon crushed garlic ⓘ
- 6 cups chicken or beef stock ⓘ
- 2 cups creamed corn ⓘ
- 2 cans cream of potato soup ⓘ
- 4 grated carrots ⓘ
- 1 pound crabmeat ⓘ
- 1 quart half & half ⓘ
- basil to taste ⓘ
- red pepper to taste ⓘ
Instructions
- Fry bacon in a large pot, saving the drippings.
- Add chopped onions, celery, bell pepper, and butter to some of the bacon drippings.
- Saute the vegetables and butter for 10 minutes.
- Add flour and stir until blended.
- Add creamed corn, cream of potato soup, crushed garlic, stock, and grated carrots.
- Simmer for 1 to 1.5 hours.
- Add crabmeat and half & half, then simmer for an additional 30 minutes.
- Season with basil, red, white, and black pepper to taste.
Tips & Substitutions
For a thicker chowder, consider adding more flour or using a cornstarch slurry to thicken it. If you want to enhance the flavor, try adding a splash of white wine or a dash of Worcestershire sauce. You can substitute the crabmeat with shrimp or even canned tuna for a different twist. If you prefer a vegetarian option, omit the bacon and use vegetable stock instead.
Serving Suggestions
Serve the chowder hot, garnished with fresh herbs like parsley or chives for added color and flavor. It pairs beautifully with crusty bread or a fresh side salad. For a complete meal, consider serving it alongside Zucchini Or Summer Squash Casserole for a delightful contrast of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally to prevent it from sticking. You can also microwave it in short intervals, but be sure to stir well to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Crabmeat Chowder contains roughly 2981 calories, with 38g protein, 253g carbohydrates, and 211g fat. It is an excellent source of vitamin A (307% of the Daily Value), dietary fiber (205% of the Daily Value), and protein (75% of the Daily Value). Note that it is relatively high in sodium, at 2456mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of creamed corn?
Yes, you can use frozen corn, but keep in mind that it will change the texture slightly. If you choose frozen corn, consider adding a small amount of cream or milk to achieve a similar creaminess that creamed corn offers.
How can I make this chowder spicier?
To add heat to your chowder, include diced jalapeños or a few dashes of hot sauce while cooking. You can also increase the amount of red pepper flakes or even serve with a side of spicy oil for drizzling on top.
Is there a way to make this recipe dairy-free?
Absolutely! You can substitute the half & half with coconut milk or a dairy-free cream alternative. Use dairy-free butter to replace the regular butter, and be sure to check that the cream of potato soup is dairy-free as well, or make your own.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).