Easy Corn and Crab Chowder Recipe

Delicious.....but I did make some adjustments. I wanted a big pot of soup....I cooked turkey bacon in evoo, removed and set aside. In the same pot I sauteed onion, celery, diced red pepper, and cubed baby reds (about 4),salt and pepper for about 5-7 minutes. I added some flour and added 4 c. fat free chix broth and let that simmer until taters were tender. I added about 1c. frozen white corn, and 2c. fat free half and half, old bay seasoning and 4 cans of crab meat. Let that simmer and I did use a little cornstarch and water to thicken a little more. I like a thick chowder. Very tasty, great on a cold night.

This recipe was delicious with a number of changes. I used Better Than Bouillion instead of the bouillion, and frozen corn instead of creamed can corn. I also added double the milk to make up for not using creamed corn. I steamed the potatoes in a micro steaming bag for 3 mins. The result was very tasty!

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!

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.

Easy, delicious. Made a few changes based on other reviewers’ suggestions. I used 5 strips maple bacon, and 4 cubed red potatoes (skin on). I microwaved potatoes w/ plastic wrap cover for 3 minutes. In bacon fat, sautéed chopped veggies: 1 red onion, 1 red pepper, 2 celery, and handful of common mushrooms. Added lump crab meat. In soup pot, added: 4 cups chicken broth, 1 can regular corn (drained), the veggie mix, crumbled bacon, along w/ dill, parsley, old bay seasoning, salt/pepper. After heated through, added 1 cup 2% milk and a mixture of 3 TBSP cornstarch/water for slight thickening (some people might like it much thicker than this, just play w/ it 1 TBSP at a time). This is a keeper for me, 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

This recipe is really good. When you cater it to your own tastes, it's stellar. Next time I'm going to double the crab, and prob lose some bacon, because I think it tastes more like an Easy Corn and Bacon Chowder. Which, obviously, my husband isn't complaining about. ;D But I loves me my seafood. I've had much success with cooking the bacon first, then crushing into pieces once it's cooled. The other times I made this, I spent 30 minutes just trying to cut the uncooked fatty bacon into pieces. If you like potatoes, use two, and cook them fully in the microwave. Not 30 seconds - It'll take a few minutes. If you like a soupier chowder (opposed to a thick saucy one), use less flour. I think I use 3-4 TBS. Definitely crush the bouillon cube before dissolving in milk; otherwise use powdered bouillon.

This was a great recipe for a windy, cold Fall night. I doubled it for my family of six and we had 2 servings left over. I sauteed the onion with garlic cloves in olive oil, set aside and wiped out excess oil, then started the butter melting in the same stock pot. I kept the flour and did not find it to be too thick. I also added chicken bouillon granules after the flour was mixed when I added the cooking sherry. I used one can of evaporated milk and the rest regular 1% milk. Instead of cubed potatoes, I used leftover dutch potato recipe (recipe on this site) which is a mashed carrot and potato mixture. That step made it much easier. We had turkey bacon as a garnish, but it did not need it. We served it with a Elaine's mom's homemade bread recipe from this site. I love crab and will definitely try it again with that addition, but it can be a great vegetarian meal as well!

The family really enjoyed this recipie, I was worried because my husband is used to New England chowders, but turned out Yummy! I used olive oil instead of bacon/drippings, and boiled my potatoe. Added more crab as we really wanted the crab flavor to come out. Used the full 1/3 cup of flour and the thickness was perfect, a true chowder. Thankyou for this recipie.

This is amazing soup! I boil my potatoes separately, and add them towards the end, and I put 3 cans of crab in, and it is absolutely wonderful! I would not hesitate to serve this to company!

Tasty and easy! Added some orange bell peppers for color and used seafood stock instead of dissolving the chicken bullion cube in the milk - the extra liquid did some good. Skipped the parsley but added a few dashes of Old Bay - yum!

I came for dinner, stayed for seconds.

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.

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.