Chunky Potato-Crab Chowder

READY IN: 45mins
Recipe by CaliforniaJan

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.

Top Review by cookin_nurse

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! :)

Ingredients Nutrition


  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.

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