Corn and Crab Chowder Recipe

Serves/Makes: 4 servings


  • 6 ounces crab meat
  • 1 cup leeks, cleaned, sliced OR 1/2 cup diced onions may be substituted
  • 1 tablespoon Canola oil
  • 1 can fat-free chicken broth
  • 1 can cream-style corn
  • 1 cup milk
  • 1 baked potato, diced
  • 2 tablespoons cornstarch, dissolved with 4 tablespoons water
How to cook Corn and Crab Chowder:
  • In a 2-quart saucepan, heat the oil.
  • Add the leeks or onions and cook over medium heat until they are soft.
  • Add the chicken broth, corn and milk. Bring to a simmer.
  • Add the cornstarch and water combination until soup thickens to your likeness.
  • Add crab meat, heat gently, Do not let boil.
  • Serve the Corn and Crab Chowder hot with crusty French or Italian bread.


The Corn and Crab Chowder recipe is delicious, simple, and really easy to cook.


  • 1 teaspoon minced jalapeno pepper
  • 1/4 cup roasted red pepper, diced
  • Tabasco sauce
  • Use any or all of the above to garnish. The Tabasco helps add a "smokey" flavor to the soup.

This recipe for Corn and Crab Chowder serves/makes: 4 servings

The Corn and Crab Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Crab (more Crab recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)

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