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    You are in: Home / Recipes / Quick and Easy Corn-Crab Chowder Recipe
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    Quick and Easy Corn-Crab Chowder

    Quick and Easy Corn-Crab Chowder. Photo by Nancy's Pantry

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    breezermom's Note:

    This is a quick and easy recipe! When I am short of time, I've found this to be a pretty good substitute for regular corn and crab chowder. Found this in "Starlight and Moonbeams" cookbook out of Hilton Head Island, SC.

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    Units: US | Metric

    • 1/4 cup green onion, chopped
    • 1 garlic clove, minced
    • 1/8 teaspoon ground red pepper
    • 1 tablespoon butter, melted
    • 2 (10 3/4 ounce) cans cream of potato soup, undiluted
    • 2 cups milk
    • 1 (15 1/4 ounce) can corn, undrained
    • 1 (8 ounce) package cream cheese, cubed and softened
    • 1 (6 ounce) can crabmeat, drained


    1. 1
      Saute green onions, garlic, and red pepper in butter in a large saucepan over medium heat, stirring constantly, until tender.
    2. 2
      Combine the soup and milk, stirring well. Add the soup mixture, corn and remaining ingredients to the saucepan. Reduce heat to medium-low; cook, stirring constantly, just until the cheese melts. Serve immediately.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on September 02, 2013


      This chowder is sooo good and easy to make that it should be illegal -- glad it's not though!: ) It is so filling and creamy and just plain delicious. Added a touch more red pepper and some cilantro to garnish the top. Adding this recipe to my Best of 2013 cookbook. Made for PRMR, September, 2013.

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    • on March 17, 2013


      Thanks Breezermom for a great recipe it was delicious and super easy! On par with Bonefish Grills Corn chowder and lump crap soup. I substituted one 8.5 oz. can of creamed style corn and one 8.5 oz. can of whole corn (both undrained) instead of the can corn called for in the recipe, to add to the creaminess of the soup. I also added ½ of an onion diced and sautéed. Also added 6 oz. of krab legs in addition to 6 oz. of back fin crab meat. Topped each bowl with a few tablespoons of shredded cheddar cheese and a tablespoon of bacon bits and a few sliced green onions for garnish, actually the beacon bits added a lot of flavor and an additional layer of texture which we all enjoyed. Again thanks for a great recipe will add it to the repeat list, easily 5 stars!

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    • on November 20, 2011


      Delish! This is so tasty for such a simple soup. I garnished leftovers with a few bacon crumbles that was really good too. Thanks breezermom for a nice treat. Made for Photo Tag.

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    Read All Reviews (4)


    Nutritional Facts for Quick and Easy Corn-Crab Chowder

    Serving Size: 1 (1969 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 265.2
    Calories from Fat 142
    Total Fat 15.7 g
    Saturated Fat 8.6 g
    Cholesterol 56.3 mg
    Sodium 681.2 mg
    Total Carbohydrate 22.6 g
    Dietary Fiber 1.7 g
    Sugars 4.7 g
    Protein 10.5 g

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