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Crab and Corn Chowder*****


By Charlese Ann Smith as printed in the "Capitol" newspaper. This is the same soup that they serve at the Greystone Grill in Columbia.

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Rate this recipe 4.5/5 (2 Votes)


  • 6 strips bacon
  • 3/4 cup vidalia onion minced
  • 3/4 cup red skin potatoes, peeled
  • 3/4 cup celery, minced
  • 5 cups heavy whipping cream
  • 1/2 cup chicken bouillon
  • 1/2 cup clam juice
  • 1 tsp Old Bay seasoning
  • S&P to taste
  • 2 1/2 cups fresh Silver Queen Corn
  • 1 pound lump crab meat
  • 1 tsp chopped parsley
  • 4 T cornstarch


Servings 4


Step 1

-In your soup pot, brown the bacon, drain on paper towels and crumble.
-In bacon drippings, saute onion and celery.
-Cube and boil potatoes in salted water until tender.
-Add cream to onion mixture, bring to a boil.
-Add potatoes, bouillon and clam juice to cream.
-Add Old Bay,S&P, corn snd parsley to soup.
-Make a paste of cornstarch and water.
-Add to soup to thicken, stirring constantly so the soup does'n get lumpy.
-Add crab meat and try not to break up clumps.
-Sprinkle bacon on top.


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