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Spicy Corn and Crab Chowder

This corn and crab chowder recipes gets its smoky heat from the addition of ground red pepper and a poblano chile. And using claw meat instead of lump crabmeat also contributes to the robust flavor.
4 Servings -
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Servings:4  | Calories:358 | Total Fat:13g  | Chol:57mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 13g
20 %
Sat Fat 7g
35 %
Total Carb 45g
15 %
Fiber 4g
16 %
Sugars 13g
Cholesterol 57mg
19 %
Sodium 869mg
36 %
Protein 20g
41 %
38% Others combined
27% Frozen corn kernels
20% Half-and-half
13% Crab
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 medium poblano chile
1 tablespoon butter
1 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground red pepper
1 (16 ounce) package frozen corn kernels, thawed
1 cup half-and-half, divided
1 (8 ounce) russet potato, peeled and chopped
2 cups water
2 tablespoons all-purpose flour
1 cup 2% reduced-fat milk
1 (8 ounce) container crab claw meat, shell pieces removed

Directions : View recipe directions on
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