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Potato Crab Chowder

Potato Crab Chowder

I got three different meals out of one can of crab – I love that! For the last crab recipe, I decided to make a Cooking Light Potato Crab Chowder I found on Myrecipes. It looked hearty, filling, and delicious. It was quick and simple to make and tasted wonderful. The crab made this chowder rich and delicious and I loved the chunky potatoes with the creamy and sweet corn. I served this chowder with freshly baked bread – the perfect dinner on a cold rainy night.

Potato Crab Chowder:


  • 2 tbsp butter
  • 1/2 sweet yellow onion, diced
  • 3 stalks of celery, diced
  • 3 cloves of garlic, minced
  • 3 1/2 cups of baby red potatoes, diced (about 10)
  • 3 tbsp flour
  • 1 tsp thyme
  • 1/4 tsp fresh nutmeg, grated
  • Sea salt and freshly cracked pepper, to taste
  • 2 1/2 cups of 2% milk
  • 1 14 oz can of cream style corn
  • 2 cups of chicken stock
  • 10 oz lump crab meat
  • 3 tbsp fresh parsley, chopped

Potato Crab Chowder

How to Make Potato Crab Chowder

Melt butter in a large Dutch oven over medium heat. Add the onion and celery then cook for 3-4 minutes; add the minced garlic and cook, stirring constantly, for 1 minute.
Add the potato and sauté for 1 minute; add flour and cook, stirring constantly for 1 minute.
Add thyme, nutmeg, sea salt, and freshly cracked pepper, to taste.
Next add the milk, cream corn, and chicken stock. Bring to a simmer, stirring frequently. Cover, reduce heat, and simmer for 20 minutes or until potato is tender, stirring occasionally.
Stir in crab and parsley. Taste and re-season if needed. Cook for 5 more minutes then serve. Enjoy.

Potato Crab Chowder


Click here for a printable version of this recipe – For the Love of Cooking.net

Adapted recipe by For the Love of Cooking.net
Original recipe by Cooking Light 2003 ~ Myrecipes


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