Corn Crab Chowder Recipe

0:15 PREP • 0:35 COOK
21 Ingredients

4

Method

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.

Nutritional information

Nutritional analysis per serving (8 servings)

Energy 244kj
Fat Total 10g
Saturated Fat 4g
Protein 15g
Carbohydrate 22g
Sugar 5g
Sodium 688mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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