This is a simple yet flavorful chowder that can be prepared in a jiffy. Chicken curry variation is just as easy, and just as tasty. Leftovers make a great casserole or au gratin the next day.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.

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  • In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.

  • Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.

  • When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.

  • For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

Nutrition Facts

485 calories; 24.6 g total fat; 84 mg cholesterol; 1146 mg sodium. 45.6 g carbohydrates; 20.4 g protein; Full Nutrition

Reviews (81)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/15/2007
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. Read More
(57)

Most helpful critical review

Rating: 3 stars
09/07/2007
First of all I used all the flour & thought it was fine that way. I guess I expect a chowder to be thick and not like a soup. I've made it twice and did it the same both times. Good flavor. But I have issues with the recipe itself. Potatoes do NOT get done in 30 seconds in a microwave. And they need stirred. Next time I'll just boil them in water as it seems easier. And I can use the same pan I make the chowder in. Speaking of which this is also a waste of pans. I cooked the bacon in the same pan & just set it aside on a plate. (Easier to wash than another pan. And extra bacon grease can be wiped out easily enough before moving on.) So same pan all the way through and much easier to deal with. And bouillon cubes don't really dissolve in cold milk that easily. Easier to use the grandule kind and dump in w/everything else & it'll dissolve fine. I think the end results are well worth it but it's not a last-minute supper as one person said. Too many steps involved. The taste got a 4 but I dumped it to a 3 due to the convoluted recipe. Read More
(87)
97 Ratings
  • 5 star values: 52
  • 4 star values: 30
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
10/15/2007
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. Read More
(57)
Rating: 3 stars
09/07/2007
First of all I used all the flour & thought it was fine that way. I guess I expect a chowder to be thick and not like a soup. I've made it twice and did it the same both times. Good flavor. But I have issues with the recipe itself. Potatoes do NOT get done in 30 seconds in a microwave. And they need stirred. Next time I'll just boil them in water as it seems easier. And I can use the same pan I make the chowder in. Speaking of which this is also a waste of pans. I cooked the bacon in the same pan & just set it aside on a plate. (Easier to wash than another pan. And extra bacon grease can be wiped out easily enough before moving on.) So same pan all the way through and much easier to deal with. And bouillon cubes don't really dissolve in cold milk that easily. Easier to use the grandule kind and dump in w/everything else & it'll dissolve fine. I think the end results are well worth it but it's not a last-minute supper as one person said. Too many steps involved. The taste got a 4 but I dumped it to a 3 due to the convoluted recipe. Read More
(87)
Rating: 4 stars
09/20/2003
This is a good recipe but it takes awhile to prepare. Also I had to start over because 1/3 cup is too much flour! I reduced it to two tablespoons flour to two tablespoons butter and it turned out fine. Read More
(57)
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Rating: 5 stars
10/15/2007
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. Read More
(57)
Rating: 5 stars
09/20/2003
We LOVED this!!! I made a double recipe for my family and there was nothing left. We used leftover snow crab legs (peeled of course). Ease off on the flour... it will be too thick almost like a dip. We also added a bag of frozen peeled shrimp in the last 5 minutes of cooking. I also added Tony's seasoning and green onions in the last 5 minutes for more flavor. Read More
(45)
Rating: 5 stars
09/20/2003
I thought this chowder was terrific. I agree with the previous reviewer who said there was too much flour but I added more butter--4 tablespoons. I think it wants to be that thick although you'll probably end up adding more milk. I also added 1/2 cup of chopped celery to the onions and bacon and a pinch of cayenne because I thought it needed a kick. Read More
(25)
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Rating: 1 stars
09/20/2003
this soup tasted like paste... Read More
(18)
Rating: 4 stars
02/12/2006
Very good! I too changed the amount of flour to 3 tbsp and I still had to thin it a bit. I added Old Bay used fresh parsley (all I had) and when I make it next time will saute in garlic along with the onions. Thanks for the recipe and for all of the great tips from other reviwers! Read More
(18)
Rating: 5 stars
09/26/2005
This recipe was great. I followed everything EXACTLY except that I doubled everything except the flour and still had to thin it a little with more milk. I love that it's a creamy soup I can make with my regular 1% milk instead of half and half or heavy cream. My whole family loved it. I served it with Tabasco sauce on the side because I really like a little kick and it was great both with and without it. Read More
(16)
Rating: 4 stars
04/01/2007
This was a tasty chowder! Because my husband and I don't eat meat I sauteed the onions in olive oil instead of the bacon fat. I also substitued about 1 tsp. of Vegebase for the chicken bouillon (fyi I increased the recipe to make 8 servings). As for most of the other reviewers the chowder was WAY too thick even though I reduced the flour to 1/2 C. To thin out the chowder I added about 1 C. of No-Chicken Broth. I will definitely make this again. I might even consider adding some more crab next time! Read More
(14)