Easy Corn and Crab Chowder
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Easy Corn and Crab Chowder

1. Russet potato, peeled and cubed - 1 medium
2. Bacon, diced - 5 slices
3. Onion, chopped - ½ medium
4. Crab meat, drained - 1 (6 ounce) can
5. Parsley flakes - ½ teaspoon
6. Butter - 2 tablespoons
7. All-purpose flour - ⅓ cup
8. Dry white wine (Optional) - ¼ cup
9. Chicken bouillon - 1 cube
10. Milk - 1 ½ cups
11. Creamed corn - 1 (15 ounce) can
12. Salt and pepper to taste - 1 (15 ounce) can

How to cook deliciously - Easy Corn and Crab Chowder

1. Stage

Wrap potato cubes in plastic wrap; microwave on high for 30 seconds. Set aside.

2. Stage

Cook bacon in a large skillet over medium heat until browned, 7 to 10 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in crab meat and parsley flakes. Remove from the heat.

3. Stage

While the bacon is cooking, melt butter in a large stockpot over low heat. Whisk in flour until mixture becomes creamy and takes on an eggshell color. Continue to cook and stir for 3 more minutes. Stir in wine.

4. Stage

Dissolve chicken bouillon in milk; whisk mixture into the stockpot until no lumps remain. Cook until creamy and heated through. Stir in bacon-crab mixture, potatoes, and creamed corn; season with salt and pepper. Simmer for 10 minutes.