Corn Chowder Recipes

  • 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

Crab And Corn Chowder


Author: Taste Of Home

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!

Time: 1h

Yield: 6 servings (1-1/2 quarts).

Number Of Ingredients: 16

  • 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:

Calories 402 calories, Fat 21g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 859mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.

  • 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

Easy Corn And Crab Chowder

Soups , Stews and Chili Recipes , Chowders , Corn Chowder Recipes

Author: R. Estes

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.

Yield: 4

Number Of Ingredients: 12

  • 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

  • 5 slices bacon
  • 1 tablespoon clarified butter
  • ¾ cup chopped onion
  • ¼ cup chopped green bell pepper
  • ½ cup chopped celery
  • 1 ½ teaspoons minced garlic
  • ¼ cup dry white wine
  • 1 teaspoon brandy
  • 1 ½ teaspoons dried basil
  • 1 teaspoon ground white pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried thyme leaves
  • 2 teaspoons Worcestershire sauce
  • 3 cups fresh corn kernels
  • 4 large potatoes, peeled and diced
  • 1 ½ quarts chicken stock
  • ½ cup butter
  • ½ cup all-purpose flour
  • 3 cups heavy cream
  • 1 cup half-and-half cream
  • 1 pound peeled and deveined small shrimp
  • 1 tablespoon Creole seasoning
  • 1 pound fresh lump crabmeat, shell pieces removed

Sheryl's Corn And Crab Chowder

Soups , Stews and Chili Recipes , Chowders

Author: Sfarrish

You Don't Have To Run To A Fancy Restaurant To Enjoy This Delicious Corn And Crab Chowder!

Time: 1h15m

Yield: 10

Number Of Ingredients: 23

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
  • Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
  • While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
  • Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.
Nutrition Facts:

Calories 709.3 calories, Carbohydrate 46.1 g, Cholesterol 240.2 mg, Fat 48 g, Fiber 5.3 g, Protein 25.1 g, SaturatedFat 27.3 g, Sodium 1016.2 mg, Sugar 4 g

  • 3 teaspoons chicken bouillon granules
  • 2 cups boiling water
  • 6 bacon strips, diced
  • 1/3 cup each diced sweet red, yellow and orange peppers
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 3 cups half-and-half cream
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 1-1/2 teaspoons seasoned salt
  • 1/2 teaspoon dried basil
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
  • 1/2 cup minced chives

Crab Corn Chowder


Author: Taste Of Home

No Time To Make A Homemade Soup? Think Again! You'll Be Ladling Out Steamy Bowls Of Satisfying Chowder In No Time. Canned Corn And Crab Blend Beautifully In This Creamy, Colorful Soup. -sarah Mcclanahan, Raleigh, North Carolina

Time: 35m

Yield: 8 servings (2 quarts).

Number Of Ingredients: 13

  • Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings. , In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook until heated through, stirring occasionally (do not boil). Stir in the crab. Top each serving with bacon and chives.
Nutrition Facts:

Calories 290 calories, Fat 12g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 1195mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.

  • 1 16-ounce bag frozen petite white corn (do not thaw), divided
  • 1 cup low-fat (1%) milk
  • 1 8-ounce bottle clam juice
  • 4 tablespoons sliced green onions, divided
  • 2 teaspoons minced peeled fresh ginger, divided
  • 4 1/2 teaspoons fresh lemon juice, divided
  • 2 tablespoons (1/4 stick) butter
  • 4 ounces cooked crabmeat, flaked

Corn And Crab Chowder

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Wheat/Gluten-Free , Bon Appétit , Winter , main-dish , No Sugar Added , appetizer , Quick & Easy , High Fiber , Corn , Soup/Stew , Crab

Author: Bon Appétit Test Kitchen

Be Sure To Use White Corn-it's Sweeter.

Yield: Makes 4 first-course servings

Number Of Ingredients: 8

  • Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
  • Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.
Nutrition Facts:

  • 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

Quick And Easy Corn-crab Chowder


Author: Breezermom

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.

Time: 20m

Yield: 8 cups

Number Of Ingredients: 9

  • Saute green onions, garlic, and red pepper in butter in a large saucepan over medium heat, stirring constantly, until tender.
  • 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.
Nutrition Facts:

Calories 265.2, Fat 15.8, SaturatedFat 8.7, Cholesterol 56.3, Sodium 681.2, Carbohydrate 22.7, Fiber 1.7, Sugar 4.7, Protein 10.6

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 3 large Yukon Gold potatoes, peeled and cubed
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 cup 2% milk, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup all-purpose flour
  • Minced fresh parsley, optional

Quick Potato Corn Chowder

Dinner , Lunch

Author: Taste Of Home

This Corn Chowder Recipe Is The Perfect Starter, Or Even A Meal In Itself. It Works In Every Season, So Enjoy It Year 'round. My Family Loves This Potato Corn Chowder. -lucia Johnson, Massena, New York

Time: 30m

Yield: 8 servings (2 quarts).

Number Of Ingredients: 10

  • In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
Nutrition Facts:

Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 pound red potatoes (about 3 medium), cubed
  • 1-1/2 cups fresh or frozen corn (about 7 ounces)
  • 3 cups reduced-sodium chicken broth
  • 1-1/4 cups half-and-half cream, divided
  • 2 green onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 1 tablespoon minced fresh parsley

Fresh Corn & Potato Chowder

Dinner , Lunch

Author: Taste Of Home

This Corn Chowder Recipe Was One Of My Favorites As A Child In Upstate New York, And I Still Love It Today. For Extra Depth, Place The Spent Cob In The Soup, Simmer, Then Remove. -tracy Bivins, Knob Noster, Missouri

Time: 40m

Yield: 6 servings.

Number Of Ingredients: 11

  • In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Nutrition Facts:

Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 534mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

  • 6 slices bacon, cut into 1 inch pieces
  • 1 onion, chopped
  • 4 stalks celery, sliced thin
  • 2 potatoes, peeled and diced
  • 2 ½ (15 ounce) cans whole kernel corn
  • 3 quarts water
  • 2 cups non-dairy creamer
  • 2 teaspoons onion powder
  • 1 teaspoon chicken bouillon powder
  • 7 tablespoons all-purpose flour
  • 1 cup water
  • salt and pepper to taste

Corn And Potato Chowder

main-dish , Soups , Stews and Chili Recipes , Chowders , Corn Chowder Recipes

Author: Karen Gibson

Rich, Creamy Soup, Great With Sandwiches On Homemade Bread Or All By Itself.

Time: 55m

Yield: 5

Number Of Ingredients: 12

  • Render bacon in a skillet and set aside.
  • In a stockpot add the water, onion, celery and potatoes. If desired, add 2 chopped carrots. Boil until tender. Add the non-dairy creamer, stirring constantly. Add the corn, onion powder, chicken soup base, salt, pepper and cooked bacon.
  • Bring mixture to a boil. Whisk together the flour and the 1 cup water and slowly add this mixture, stirring constantly. Cook over medium heat until slightly thickened. Ladle into bowls and serve.
Nutrition Facts:

Calories 579 calories, Carbohydrate 77.7 g, Cholesterol 23.1 mg, Fat 27 g, Fiber 7 g, Protein 14 g, SaturatedFat 7.3 g, Sodium 1186.8 mg, Sugar 19.9 g

CORN CHOWDER Ingredient:
  • 4 ears sweet corn, husked
  • 3 slices bacon, cut into 1/2-inch pieces
  • 1/2 medium onion, cut into 1/4-inch dice (about 3/4 cup)
  • 1 medium russet potato, peeled and cut into 1/3-inch dice (1 1/2 cups)
  • 1 cup milk
  • 1 sprig fresh thyme
  • Coarse salt

Corn Chowder

Food & Cooking , main-dish , Soups , Soup Recipes , Stews & Stocks

Author: Martha Stewart

Bacon Takes This Classic Corn Chowder Recipe Over The Top For A Mouthwatering Spoonful Of Pure Flavor.

Yield: Makes 5 cups

Number Of Ingredients: 7

  • Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
  • Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
  • Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.
Nutrition Facts:

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