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Crab and Corn Chowder

I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook— but had never been written down, until now!
  • Total Time
    Prep: 5 min. Cook: 55 min.
  • Makes
    6 servings (1-1/2 quarts)


  • 1 medium onion, chopped
  • 5 tablespoons butter
  • 1/3 cup all-purpose flour
  • 3-1/2 cups milk
  • 4 bacon strips, cooked and crumbled
  • 2 cans (6 ounces each) crabmeat, drained
  • 2 medium potatoes, diced
  • 1 small green peppeer, chopped
  • 1 celery rib, chopped
  • 1 can (8-1/4 ounces) whole kernel corn, drained
  • 1 cup half-and-half cream
  • 1 bay leaf
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon white pepper


  • In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.
Nutrition Facts
1 cup: 402 calories, 21g fat (12g saturated fat), 94mg cholesterol, 859mg sodium, 34g carbohydrate (13g sugars, 3g fiber), 17g protein.

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Average Rating:
  • Sharon
    Jun 16, 2020

    No comment left

  • Bobbie
    May 22, 2018

    Excellent receipe!! Added black pepper and red pepperto add little more spice.

  • jhebbel
    Nov 15, 2014

    Good recipe, pretty bad directions.Recommend sauteing the celery with the onions otherwise they are a bit too crunchy.

  • clar6pack
    Jul 16, 2012

    This recipe is so wonderful!! It tastes just like the best crab corn chowder I had ever eaten in a restaurant in Louisiana....Its the best!