I had some crab meat in the fridge that needed to be used, so I was happy to find this Cooking Light potato crab chowder recipe that looked hearty, filling, and delicious. The crab made this chowder rich and delicious, and I loved the chunky potatoes with the creamy and sweet corn. I served this potato crab chowder with a garden salad and some freshly baked bread–the perfect dinner on a cold, rainy night.

Potato Crab Chowder

Ingredients:

2 tbsp butter
½ yellow onion, diced
3 stalks of celery, diced
3 cloves of garlic, minced
3½ cups of baby red potatoes, diced (about 10)
3 tbsp flour
1 tsp thyme
¼ tsp fresh nutmeg, grated
Sea salt and freshly cracked pepper, to taste
2½ cups whole milk
1 (14-oz) can of cream-style corn
2 cups chicken broth
10 oz lump crab meat
3 tbsp fresh parsley, chopped

How to Make Potato Crab Chowder:

Melt butter in a large Dutch oven over medium heat. Add the onion and celery, and cook, stirring constantly, for 3 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the potato and cook, stirring often, for 1 minute.

Add the 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 broth. Bring to a simmer, stirring frequently.

Cover, reduce heat, and simmer for 20 minutes or until the potatoes are 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

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15

Cook Time: 35

Total Time: 50

Course: Soup

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Large Dutch oven

Ingredients

2 tbsp butter
½ yellow onion diced
3 stalks of celery diced
3 cloves of garlic minced
3½ cups of baby red potatoes diced (about 10)
3 tbsp flour
1 tsp thyme
¼ tsp fresh nutmeg grated
Sea salt and freshly cracked pepper to taste
2½ cups whole milk
2 cups chicken broth
1 (14-oz) can of cream-style corn
10 oz lump crab meat
3 tbsp fresh parsley chopped

Instructions

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