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Easy Corn and Crab Chowder Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
  • 2In 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.
  • 3Meanwhile, 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.
  • 4When 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.
  • 5For 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.
Ingredients
  • 4 servings
  • 485 cals
  • 1 russet potato, peeled and cubed
  • 5 slices bacon, diced
  • 1/2 onion, chopped
  • 1 (6 ounce) can crab meat, drained
  • 1/2 teaspoon parsley flakes
  • 2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1/4 cup dry white wine (optional)
  • 1 cube chicken bouillon
  • 1 1/2 cups milk
  • 1 (15 ounce) can creamed corn
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    485
    24%
  • Fat:
    24.6
    38%
  • Carbs:
    45.6
    15%
  • Protein:
    20.4
    41%
  • Cholesterol:
    84
    28%

Based on a 2,000 calorie diet

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