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Easy Corn and Crab Chowder

4

40 min

Easy Corn and Crab Chowder

Easy Corn and Crab Chowder Photo 1

Time

40 min

Serving

4 persons

Calories

485

Rating

4.00★ (102)

Cuisine

Author: Victoria Buriak
This simple yet flavorful corn and crab chowder can be prepared in a jiffy. A chicken curry variation is just as easy and tasty. Leftovers make a great casserole or au gratin the next day.

Ingredients

  • medium russet potato: 1 piece (cubed)
  • slices bacon: 5 piece (diced)
  • medium onion: 0.5 piece (chopped)
  • crab meat: 1 can (6 ounce can, drained)
  • parsley flakes: 0.5 tsp
  • butter: 2 Tbsp
  • all-purpose flour: 0.33333 cup
  • dry white wine: 0.25 cup (optional)
  • cube chicken bouillon: 1 piece
  • ½ cups milk: 1 piece
  • creamed corn: 1 can (15 ounce can)
  • salt and pepper: (to taste)

Metric Conversion

Stages of cooking

Easy Corn and Crab Chowder Photo 21
Easy Corn and Crab Chowder Photo 32
Easy Corn and Crab Chowder Photo 43
Easy Corn and Crab Chowder Photo 54
  1. Wrap potato cubes in plastic wrap; microwave on high for 30 seconds. Set aside.
    Easy Corn and Crab Chowder Photo 2
  2. Cook bacon in a large skillet over medium heat until browned, 7 to 10 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in crab meat and parsley flakes. Remove from the heat.
    Easy Corn and Crab Chowder Photo 3
  3. While the bacon is cooking, melt butter in a large stockpot over low heat. Whisk in flour until mixture becomes creamy and takes on an eggshell color. Continue to cook and stir for 3 more minutes. Stir in wine.
    Easy Corn and Crab Chowder Photo 4
  4. Dissolve chicken bouillon in milk; whisk mixture into the stockpot until no lumps remain. Cook until creamy and heated through. Stir in bacon-crab mixture, potatoes, and creamed corn; season with salt and pepper. Simmer for 10 minutes.
    Easy Corn and Crab Chowder Photo 5

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