Sheryl's Corn and Crab Chowder


You don't have to run to a fancy restaurant to enjoy this delicious corn and crab chowder!

Prep Time:
35 mins
Cook Time:
40 mins
Total Time:
1 hr 15 mins
10 servings


  • 5 slices bacon

  • 1 tablespoon clarified butter

  • ¾ cup chopped onion

  • ¼ cup chopped green bell pepper

  • ½ cup chopped celery

  • 1 ½ teaspoons minced garlic

  • ¼ cup dry white wine

  • 1 teaspoon brandy

  • 1 ½ teaspoons dried basil

  • 1 teaspoon ground white pepper

  • ¼ teaspoon cayenne pepper

  • ½ teaspoon dried thyme leaves

  • 2 teaspoons Worcestershire sauce

  • 3 cups fresh corn kernels

  • 4 large potatoes, peeled and diced

  • 1 ½ quarts chicken stock

  • ½ cup butter

  • ½ cup all-purpose flour

  • 3 cups heavy cream

  • 1 cup half-and-half cream

  • 1 pound peeled and deveined small shrimp

  • 1 tablespoon Creole seasoning

  • 1 pound fresh lump crabmeat, shell pieces removed


  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.

  2. Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.

  3. While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.

  4. Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.

Nutrition Facts (per serving)

709 Calories
48g Fat
46g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 709
% Daily Value *
Total Fat 48g 62%
Saturated Fat 27g 137%
Cholesterol 240mg 80%
Sodium 1016mg 44%
Total Carbohydrate 46g 17%
Dietary Fiber 5g 19%
Total Sugars 4g
Protein 25g
Vitamin C 40mg 199%
Calcium 147mg 11%
Iron 3mg 19%
Potassium 1171mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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