Crab-Corn Chowder

  • Level: Easy
  • Yield: 4 servings
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
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Ingredients

1 cup crab cake mixture, reserved from crab cakes OR see recipe below

2 cups frozen corn kernels

2 bay leaves

4 cups reduced-sodium chicken broth

1 cup nonfat or lowfat milk

Salt and ground black pepper

1 tablespoon chopped parsley leaves

12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)

2 tablespoons lowfat sour cream

2 1/4 teaspoons oats (regular or quick-cooking)

2 1/4 teaspoons seasoned dry bread crumbs

3/4 teaspoon Dijon mustard

1/2 teaspoon crab boil seasoning (recommended: Old Bay)

1/4 teaspoon dried oregano

Pinch ground black pepper

1/2 teaspoons olive oil

Directions

  1. In a large saucepan, combine crab cake mixture, corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley. 
  2. Crab Cake Mixture:
  3. In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat. 
  4. Yield: about 1 cup

Let's Get Cooking!

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Erin C.

Ew. This did NOT come out like a chowder, but rather like a gross and watery soup. Also it had no flavor at all, I tried adding some cayenne, garlic, onion powder and more Old Bay, and cooking it longer with the bay leaves in, and it didn't help much. I made it for my boyfriend and was embarrassed and disappointed. Never again.

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