Corn-and-Crab Chowder Recipe

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Corn-and-Crab Chowder
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Ingredients:

Directions:

  1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
  2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
  3. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers. Garnish, if desired.
  4. *1 lb. peeled cooked shrimp or chopped cooked chicken may be substituted.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2330.58 Kcal (9758 kJ)
Calories from fat 1102.74 Kcal
% Daily Value*
Total Fat 122.53g 189%
Cholesterol 244.08mg 81%
Sodium 2550.47mg 106%
Potassium 2351.38mg 50%
Total Carbs 158.79g 53%
Sugars 24.7g 99%
Dietary Fiber 20.32g 81%
Protein 136.86g 274%
Vitamin C 150.9mg 251%
Vitamin A 3mg 99%
Iron 50.7mg 282%
Calcium 207.6mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 56
    Points
  • 60
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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