Recipe :: Corn (and Crab) Chowder

Sep 27, 2010 by

This recipe can be made with or without the crab meat, and it’s just as delicious either way.  But I recommend with, with a capital W.  It is the perfect cold weather food.  Comforting, yet spicy.  Warm and filling.

Corn (and Crab) Chowder


  • 2 tbsp butter
  • 1 cup chopped onion (white or yellow or purple)
  • 2 chopped green onion stalks
  • 1 cup chopped celery
  • 2 cups water
  • 2 cups frozen whole kernel yellow corn
  • 2 cups cubed potatoes
  • 2 vegetable bouillon cubes
  • 1 tsp dried or fresh thyme
  • 1 tsp dried or fresh rosemary
  • 1 tsp dried or fresh dill
  • 2tsp – 1tbsp Tony Chachere’s (or cayenne pepper) depending on your spice requirements
  • 2.5 cups half-and-half
  • Optional add-in: 15 oz canned or fresh crabmeat
  • Melt butter in a large saucepan over medium heat.  Sauté onions and celery in hot butter, stirring continually under tender (about 3-5 minutes).
  • Add water, corn, potatoes, bouillon cubes, and all herbs and mix well. 
  • Cover and cook, stirring occasionally, until potatoes are tender (about 15 minutes).  
  • Stir in half-and-half and crabmeat (if using), as well as spices.
  • Cook until heated through, 5-10 minutes.  Serve hot.  It is awesome.

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