Corn-and-Crab Chowder from Richard's Seafood Patio

Corn-and-Crab Chowder Recipe
Photo: Oxmoor House
Loads of fresh crabmeat dress up this convenience-style soup.


Makes 12 cups

Recipe from


2 (10 3/4-oz.) cans cream of potato soup
1 (10 3/4-oz.) can cream of mushroom soup
1 (8-oz.) package cream cheese, softened
3 cups half-and-half
1 pound fresh crabmeat
1 (15.25-oz.) can sweet whole kernel corn, drained
1 (14 3/4-oz.) can cream-style corn
1 teaspoon Old Bay seasoning


1. Process first 3 ingredients in a blender until smooth, stopping to scrape down sides as needed. Transfer cream cheese mixture to a Dutch oven. Stir in half-and-half and remaining ingredients.

2. Cover and bring to a boil; reduce heat to medium, and cook 10 minutes, stirring often.


Richard's Seafood Patio, Abbeville, Louisiana,

Southern Living Off the Eaten Path

March 2011
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