Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
6 servings (serving size: 1 1/2 cups)

This easy New England-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.

How to Make It

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.

Ratings & Reviews

nycook7's Review

DMorrris
November 12, 2009
I use a whole pound of crab and it's wonderful. Better than I've had in restaurants and a real treat. Delicious!!!!

Melissa88's Review

nhquilter
March 22, 2009
This recipe was OK but no better than other potato chowder recipes I've made. I used 2, 4 oz-cans of white crab meat and this maybe was the problem. It's so fine it doesn't due anything for texture and I couldn't really taste it in the chowder. Overall it lacked complexity and I thought the crab was wasted in there. I would not make this again unless I was willing to go for the expensive crab (hey, I'm in MN, here!).

DMorrris's Review

nycook7
December 10, 2008
It's definitely a tasty chowder! My tweaks: I doubled the crab meat - 8 oz. fresh jumbo crab, 8 oz. of claw meat (Phillip's). I used 1% milk. I browned some smoked beef sausage in a separate skillet and topped my portion with about a tablespoon of the good stuff. There's something great about smoky and sweet. A dash of Old Bay on top and parsley and it was delicious! A new family favorite.

veryslowcook's Review

Marjoram
February 20, 2012
A decent soup that's easy to prepare, but I probably won't make it again with so many other excellent soups & chowders from CL. I've made it twice, the second time with surimi in place of lump crab to save on cost. Added ground red pepper but still didn't get the richness of flavor I aim for.

teacooking's Review

Coley08
January 10, 2013
This was just okay - I found it to be a bit sweet for my taste. I added hot sauce as others suggested and even a little Old Bay seasoning, but I won't make this again. Perhaps I need to use fresh crab instead of the ultra pasteurized lump crab that I picked up at Costco and used in this recipe.

JessieSalem0423's Review

brig345
May 03, 2011
We love this in our house. I also use more crab than called for.

CMLucas's Review

Amy
January 25, 2011
This was just OK. I doubled the crab as others suggested, mashed some of the potatoes to make the soup thicker and added some hot sauce which really helped. Even with the changes it just wasn't good enough to even consider making again.

lisah7676's Review

Melissa88
January 31, 2011
I doubled the crab meat and added a few shakes of tobasco sauce. Excellent! This recipe is a keeper.

acbullock's Review

KnifesKILLS
November 01, 2009
I thought this recipe was way too sweet for our liking. I would omit the nutmeg and add some cayenne pepper. The cream corn I used was too sweet. I will not make this again.

nhquilter's Review

bostonsmaman
January 26, 2012
This was great chowder! It was easy to put together and very tasty. I used dried thyme and added a few shakes of Old Bay seasoning. Excellent recipe!!