Menu Enter a recipe name, ingredient, keyword...

Corn and Crab Chowder


Google Ads
Rate this recipe 4/5 (2 Votes)


  • 4 strips raw bacon or salt pork, cut into 1/4" cubes
  • 1/2 large onion, chopped
  • 2 1/2 TBS flour
  • 1 quart chicken or fish stock
  • 1/4 cup white wine
  • 1/2 lb red potatoes, peeled and cut into 1/2" cubes
  • 1/2 lb corn kernels (fresh or frozen)
  • 1/2 lb crab meat
  • 3/4 cup cream
  • Kosher salt and pepper to taste


Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from


Step 1

1. Add the diced bacon or pork to a heavy-bottomed saucepot or soup pot and heat it slowly over a low heat, stirring more or less constantly, for 3-4 minutes or until the fat is liquified. Be careful not to let the fat burn. Lower the heat if it starts to smoke.

2. Add the chopped onion and cook it over a medium heat until it's translucent but not brown, another 4 minutes or so.

3. Add the flour and stir with a wooden spoon while it's absorbed into the bacon fat, making a roux. Cook the roux for another 3-4 minutes, but like the onions, don't let it brown.

4. Slowly whisk in the stock, making sure the roux is fully incorporated into the liquid. Keep stirring while the mixture comes to a boil, and then add the wine.

5. Add the potatoes and simmer 15 minutes (or less), until you can easily pierce the potatoes with a fork (crisp-tender, but not soft or falling apart).

6. While you're waiting for the potatoes to cook, heat the cream in a small saucepan (but don't boil it!)

7. Add the corn to chowder and bring chowder back to a simmer for just a moment. Then add crab and stir in hot cream.

8. Season to taste with salt and pepper. Serve immediately.

Makes 4 servings. 8 Weight Watchers points per serving.


You'll also love

Review this recipe