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Corn Crab Chowder

An easy to make, fresh and spicy chowder, packed with flavor and perfect for a light summer meal.


  • 2 bacon slices cut into cubes

  • 1 TBSP butter

  • 2 C diced potatoes (approx. 1/2″ cubes)

  • ½ C finely diced onion

  • 2 tsp. garlic (minced or crushed)

  • 1 TBSP flour

  • 60 ml dry white wine

  • 2 C low sodium chicken broth

  • 1 tsp. salt

  • 1½ C milk

  • ½ C cream or half & half

  • ½ tsp Worcestershire sauce

  • ½ tsp Tabasco

  • 1 tsp Old Bay Seasoning (optional)

  • ½ tsp Cayenne pepper

  • 1 can real crab meat

  • 300g fresh crab meat or imitation crab / seafood mix

  • 1 can creamed corn

  • 1 C Frozen whole corn kernels

  • 1 TBSP Minced parsley

  • 1 TBSP Green onion


  • 1.

    In 3 qt / liter kettle saute bacon until crisp. Add butter, potatoes and onions and continue to saute until onions become translucent.

  • 2.

    Add garlic, saute until fragrant. Sprinkle with flour and stir well to coat potatoes and onion. Add wine to deglaze pan, cook off the alcohol over medium heat then add broth and season with salt.

  • 3.

    Bring to boil and cook until the potatoes are soft, approximately 10-20 minutes. Do not drain.

  • 4.

    Add milk, cream, Worcestershire sauce, tabasco, Old Bay, cayenne and creamed corn. Cook over low heat until hot.

  • 5.

    About 15 min prior to serving add frozen corn kernels, crab meat, and 1/2 of the imitation crab meat. About 5 min prior to serving add remaining imitation crab and garnish with parsley and green onion.

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