Best 2 Easy Corn And Crab Chowder Recipes

If you're looking for a delectable and comforting dish that's easy to prepare, look no further than our comprehensive guide to creating the ultimate corn and crab chowder. This classic New England delicacy is a delightful blend of sweet corn, succulent crab meat, and a creamy, flavorful broth. With our step-by-step instructions and expert tips, you'll be able to whip up this hearty and satisfying soup in no time, making it a perfect choice for a cozy dinner or a special occasion.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CORN AND CRAB CHOWDER

Easy Corn and Crab Chowder image

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.

Provided by R. Estes

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Yield 4

Number Of Ingredients 12

Ingredients

1 russet potato, peeled and cubed
5 slices bacon, diced
½ onion, chopped
1 (6 ounce) can crab meat, drained
½ teaspoon parsley flakes
2 tablespoons butter
⅓ cup all-purpose flour
¼ cup dry white wine
1 cube chicken bouillon
1 ½ cups milk
1 (15 ounce) can creamed corn
salt and pepper to taste

Steps:

Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
In 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.
Meanwhile, 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.
When 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.
For 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.

Nutrition Facts : Calories 485.1 calories, Carbohydrate 45.6 g, Cholesterol 83.9 mg, Fat 24.6 g, Fiber 3.1 g, Protein 20.4 g, SaturatedFat 10.3 g, Sodium 1146.2 mg, Sugar 9.4 g

QUICK AND EASY CRAB AND CORN CHOWDER

Quick and Easy Crab and Corn Chowder image

This is a recipe that I got from my brother recently and not sure where he got it. It is quick and easy to make and simply delicious. If you use the frozen hash brown potatoes and corn thaw them first. I usually use the fresh shredded hash browns from the dairy case. Cooking time specified does not include the cooked bacon.

Provided by Kagemi

Categories Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons butter
2 slices thick bacon, cooked and broken into 1/4 inch pieces
1 medium onion, chopped
1/2 bell pepper
2 celery ribs, chopped
4 sprigs fresh thyme
2 teaspoons Old Bay Seasoning
2 tablespoons all-purpose flour
3 cups half-and-half
2 cups chicken broth
1 cup shredded hash brown potatoes
8 -10 ounces crabmeat
1 cup corn kernel
salt and pepper
hot sauce (optional)

Steps:

In a 3 to 4 quart saucepan on medium high heat melt butter.
Add cooked bacon pieces, onion, bell pepper, celery, and thyme.
Season with salt, pepper, and hot sauce if used and cook about 5 minutes.
In a bowl mix flour and Old Bay Seasoning
Stir in half of flour and seasoning mixture into the saucepan stiring well
Add remaining mixture and continue to stir. Should become almost like a paste.
Slowly whisk in a little of the Half & Half at a time so as to keep temperature up, blending well.
Slowly whisk in the chicken broth the same way.
Cook until it begins to bubble ad then stir in the hash brown potatoes.
Simmer till potatoes are cooked and chowder thickens till it just coats the back of a spoon.
Add crab meat a little at a time and then add corn kernels.
Simmer just another minute being careful not to overcook crab meat.

Nutrition Facts : Calories 560.7, Fat 34.7, SaturatedFat 19.4, Cholesterol 108.9, Sodium 1038.8, Carbohydrate 43.1, Fiber 3.9, Sugar 3.2, Protein 23.4

Tips:

Use fresh corn: Fresh corn is the star of this chowder, so make sure to use the best you can find. Look for ears of corn with plump, juicy kernels.
Don't overcook the corn: Corn only takes a few minutes to cook, so be careful not to overcook it. Otherwise, it will become tough and chewy.
Use a variety of seafood: This recipe calls for crab meat, but you can also use other types of seafood, such as shrimp, scallops, or lobster.
Don't skip the cream: The cream adds a rich, creamy texture to the chowder. If you don't have any cream on hand, you can use milk instead, but the chowder will be thinner.
Season to taste: The amount of salt and pepper you add to the chowder will depend on your personal preference. Be sure to taste the chowder before serving and adjust the seasonings accordingly.

Conclusion:

Corn and crab chowder is a delicious and easy-to-make dish that is perfect for a quick and easy meal. With its creamy texture and flavorful ingredients, this chowder is sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying meal, give corn and crab chowder a try. You won't be disappointed!