Ingredients
- 1 yellow onion, diced
- 2 stalks celery, diced
- 4 ounces (1 stick) butter
- 3/4 cup flour
- 10 slices bacon, soft cooked and chopped
- 5 medium potatoes, peeled, diced and par-boiled for about 5 minutes
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic salt
- 1/8 teaspoon celery salt
- 1/8 teaspoon white pepper
- 1 teaspoon seafood seasoning
- Salt and freshly ground black pepper
- 1 quart milk
- 1 pint heavy cream
- 1 can corn
- 1 pound Maryland blue crabmeat
Directions
In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.
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By ckeaty_12241919
Southern, OR
on January 08, 2011
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This chowder came out creamy and just what I thought a good crab and corn chowder should be. I am on the West Coast so I used fresh dungeness crab meat instead. I did not have the cream but it was plenty rich with 2% milk. I chopped a bit of green onion as garnish and a bit of extra flavoring.
Thanks so much for this recipe. It's a real keeper!
By pharmon85_12691296
chester, 78
on February 26, 2010
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Searched all over for a good cream of crab soup recipe....Glad i found this one easy to make and great taste the family and neighbors love it.....tweaked it some by addind chicken broth before adding the milk and cream, also used claw crab instead of md lump crab saved over ten dollars and no one could tell the difference .....again great recipe everyone who loves crab soup should try this one
By rlmdean_9102313
St. Simons Isla...
on February 21, 2010
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This is a great chowder, one of the fewrecipes that inspire me to bother logging in and rate it. My revisions were, 5 pieces of bacon, 10 seemed like a lot. I didn't have some of the spices and at 1/8 tsp, I thought they wouldn't be missed, of the dried spices I used garlic powder (not garlic salt, salt & pepper. I used italian seasoning by accident from memory of another recipe. Seemed to work well anway. Only seafood seasoning I had was "SwampFire", so my chowder had a little kick. I used skim milk (recipe didn't specify. I omitted the corn, because in my family, it's a texture thing and previous corn in chowder experiences were not good. Whenever we experiment with a new dish, we cook it to try & have a main dish for back-up. Back-up is untouched in the fridge. As Danila said, make it your own.
Read all 19 reviews