Easy Corn and Crab Chowder


  • 1russet potato, peeled and cubed
  • 5 slices bacon, diced
  • ½onion, chopped
  • 1 (6 ounce) can crab meat, drained
  • ½ teaspoon parsley flakes
  • 2 tablespoons butter
  • ⅓ cup all-purpose flour
  • ¼ cup dry white wine(Optional)
  • 1 cube chicken bouillon
  • 1 ½ cups milk
  • 1 (15 ounce) can creamed corn
  • salt and pepper to taste
  • Directions

  • Step 1

    Wrap potato cubes in plastic wrap, and microwave for 30 seconds.Set aside.


  • Step 2

    In a saute pan, cook bacon over medium heat until heated through, and add chopped onions.Cook and stir until onions are clear. Stir in crab meat and parsley flakes.Set aside.

  • Step 3

    Meanwhile, melt butter in a large stock pot over low heat.Whisk in flour until mixture becomes creamy and takes on a eggshell color.Continue to cook for a few more minutes, stirring occasionally.Stir in wine.Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk.Mix wellin order to eliminate all lumps.

  • Step 4

    When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn.Season with salt and pepper to taste, and simmer for 10 minutes.

  • Step 5

    For a creamy curry variation add 2tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

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