Rating: 4.5 stars
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  • 5 star values: 4

This creamy corn-and-crab chowder is a hearty, comforting meal, perfect for chilly fall and winter nights. 

Recipe by Southern Living October 2007

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Credit: Jennifer Davick

Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Yield:
Makes 10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.

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  • Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.

  • Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers. Garnish, if desired.

  • *1 lb. peeled cooked shrimp or chopped cooked chicken may be substituted.

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