The Pioneer Woman Tasty Kitchen
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Corn & Crab Chowder

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This is a delicious soup and is perfect for cold fall evenings. It’s also extremely quick and easy, so it’s great for any night of the week. You can add more crabmeat if you want a stronger crab flavor, or leave it out all together!

Ingredients

  • 3 cups Potatoes, Diced
  • ½ cups Butter
  • 1 cup Onion, Diced
  • 1 cup Flour
  • ½ gallons Milk
  • 1-½ teaspoon Rosemary
  • 1-½ teaspoon Thyme
  • 4 cups Corn, Frozen Kernels
  • 1 cup Green Bell Pepper, Diced (optional)
  • 1 cup Cream
  • 16 ounces, weight Crabmeat
  • Salt And Pepper, to taste

Preparation

Begin by dicing the potatoes and place them in a microwave-safe dish. Then add just enough water to cover the potatoes and microwave them on high for 8 minutes. Once finished, drain the potatoes into a colander. This will help soften them up for the soup without making them mushy.

Next, melt the butter in a large stock pot and then add the diced onions. Sauté the onions in the butter over medium-high heat until the onions are translucent, about 1 minute. Reduce heat to medium and add the flour; whisk together well. This will leave you with a VERY thick roux. Slowly add the milk, whisking as you go, to incorporate the roux and eliminate the lumps. Once all the milk has been poured in, add the rosemary, thyme, corn and the potatoes (and bell peppers, if you choose to use them). Bring to a boil, stirring frequently. Once the soup has come to a boil, reduce heat to low and simmer about 15 minutes. Before serving, add the cream, crabmeat, and salt and pepper to taste.

This will make a LOT of soup, so be prepared for leftovers (I freeze half of mine), or just make a half batch!

2 Comments

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sunshinekate83 on 10.20.2010

I have used both canned and fresh in the past. Canned is just easier and much less expensive. It has a more “crabby” flavor with fresh crab, but I love it both ways!

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tntkitchen on 10.9.2010

can you tell me what kind of crab meat you use? Do you use canned? I am always leery of buying packaged crab so I would love to hear your recommendation of what to use! This chowder sounds great–my husband loves crab so I know he would really love this soup! Thanks!

One Review

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Amanda on 11.11.2012

Very tasty, made a half batch and it was more than enough.

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