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Corn and Crab Chowder

This Corn and Crab Chowder recipe contains whole milk, potatoes, lump crab meat, bread, butter and more.
4 Servings - 30 min -
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Servings:4  | Calories:472 | Total Fat:19g  | Chol:68mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 9g
45 %
Total Carb 49g
16 %
Fiber 4g
16 %
Sugars 16g
Cholesterol 68mg
23 %
Sodium 1715mg
71 %
Protein 25g
51 %
41% Others combined
29% Whole milk
17% Potatoes
11% Lump crab meat
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob or, frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional

Directions : View recipe directions on
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