133 Ratings
  • 5 Rating Star 87
  • 4 Rating Star 38
  • 3 Rating Star 6
  • 1 Rating Star 1
  • 2 Rating Star 1

A very tasty chowder-type recipe. Delicious any time.

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.

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  • Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.

  • Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

Nutrition Facts

264.67 calories; 15.48 g protein; 16.86 g carbohydrates; 1.24 g dietary-fiber; 4.3 g sugars; 15.66 g fat; 9.26 g saturated-fat; 77.22 mg cholesterol; 818.61 IU vitamin-a-iu; 6.17 mg niacin-equivalents; 0.17 mg vitamin-b6; 7.68 mg vitamin-c; 63.78 mcg folate; 176.19 mg calcium; 1.08 mg iron; 48.62 mg magnesium; 471.7 mg potassium; 537.61 mg sodium; 0.12 mg thiamin; 140.98 calories-from-fat; 24 percent-of-calories-from-carbs; 52 percent-of-calories-from-fat; 22 percent-of-calories-from-protein; 30 percent-of-calories-from-sat-fat


Reviews (106)

Read All Reviews

Most helpful positive review

JDVMD
10/24/2003
I found this recipe less than one half hour ago and dinner is on the table. Added a splash of hot sauce and sherry. I cannot believe how quick and easy this was to prepare with canned crab meat and white corn. Everyone is very very impressed. Make this and enjoy.
(41)

Most helpful critical review

Anonymous
08/29/2002
My 15 year old daughter wouldn't eat it at all and she loves seafood of almost any type and preparation method. I was not impressed and will not make this again.
133 Ratings
  • 5 Rating Star 87
  • 4 Rating Star 38
  • 3 Rating Star 6
  • 1 Rating Star 1
  • 2 Rating Star 1
JDVMD
10/24/2003
I found this recipe less than one half hour ago and dinner is on the table. Added a splash of hot sauce and sherry. I cannot believe how quick and easy this was to prepare with canned crab meat and white corn. Everyone is very very impressed. Make this and enjoy.
(41)
Anonymous
11/13/2003
A really tasty and simple chowder. Had some doubts about adding the soy sauce. Sampled it in a small bowl first. Oh my gosh! The soy sauce made all the difference in the great taste. Will make this for many years to come.
(27)
KYAKMOM
08/22/2007
I had some heavy cream salt pork and cobbed corn to use up and found this recipe. Even my picky 5 year old ate some. I also made some changes: I sauteed onions and garlic after cooking the salt pork. I also used 1 c heavy cream 2 c 1% milk and 2 c seafood stock and about 3 potatoes (what kept my 5 year old from having more). I used leftover corn from the cob and canned crab meat. Finally I didn't add the soy sause right away but I agree with another poster: try it - it makes the dish! You bet I'll be making this again.
(22)
LuvKookin
09/01/2009
I made this recipe almost exactly as written using fresh Chesapeake crabs that we had left over from last night. I did substituted the half and half for heavy whipping cream and we used Old Bay to season. All I can say is OMG. I've never tried any recipes using crab meat other than just boiling crabs but this will become a regular on our menu while the fresh crabs are available. Even my 8 year old loved it.
(11)
Michelle Ramey
01/22/2007
This soup is really good. I used leftover Dungeness crabmeat that we cracked yesterday. I had no whole milk or half-and-half so I used one can of evaporated milk and used 1% milk for the rest. It was plenty thick- I think it would have been too thick and rich with the higer-fat ingredients. I only had 1/2 cup green onions so I used a sprinkle of garlic powder. I also added a heaping 1/2 tsp. of Old Bay. I only used a few drops of soy sauce because I thought that was kind of wierd. The soup was good and a little bit spicy- I loved it!!
(11)
CALLMEISHMAEL
08/19/2005
This was an excellent recipe. I used 4 cobs of fresh corn instead of canned but used canned creab instead of fresh. Delicious but I thought a bit sweet. I added creole seasoning (1/2 tsp) and a dash of hot pepper sauce next time I think I will add some cubed potatoes to cut the sweetness a bit and make it a little hardier/
(9)
Lissa
04/22/2009
This was delicious! I used left over king crab and lobster with fresh corn and 1.5 potatoes. I sautéed the onion with garlic and butter before adding and cooked the potatoes beforehand as well. I also added some hot sauce. It is so thick and creamy and the soy sauce Rocks this dish! Yummy!
(9)
Naomi Craft
12/07/2010
At the risk of sounding like everyone else....This was AMAZING! I followed your recipe exactly as was also leary about adding the soy sauce but that was a perfect ingredient it really made the crab meat more pronounced somehow. I added some tiny diced boiled potatoes to the soup for a little more hardiness and used fresh crab meat. Thank you so much for sharing this recipe I will definitely be making it again.
(8)
rsogburn
03/09/2009
Used 3 small cans crabmeat and added a chopped garlic glove. Outstanding.
(6)