Skip to main content New<> this month
Get the Allrecipes magazine

Easy Corn and Crab Chowder

Rated as 4.3 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

servings 485
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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


Per Serving: 485 calories; 24.6 45.6 20.4 84 1146 Full nutrition

Explore more

Reviews

Read all reviews 80
  1. 96 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 o...

Most helpful critical review

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. ...

Most helpful
Most positive
Least positive
Newest

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. ...

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 o...

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 ...

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 lik...

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 y...

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 al...

this soup tasted like paste...

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 ma...

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 bouill...