Chunky Potato-Crab Chowder

Total Time
45mins
Prep 15 mins
Cook 30 mins

This easy creamy-style chowder lets the red-skinned potatoes shine. Cream-style corn is a surprise ingredient that adds a little sweetness and contributes to the creamy texture. From Cooking Light.

Ingredients Nutrition

Directions

  1. Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.
Most Helpful

4 5

We loved this!! The only change i may make next time is to reduce the amount of chicken broth, the soup wasn't quite as thick as I usually like chowders to be. Made & Reviewed for ZWT6! :)

5 5

I made this for supper tonight. I had a can of jumbo lump crabmeat and didn't want to make crab cakes again. This is delicious. I followed the directions exactly. My teenage son loved it, too. Definitely one we'll make again and again. Thanks for sharing!