Crab, Corn, and Red Potato Chowder

This image courtesy of Beth Galton

This simple yet flavorful chowder is an ideal dish for a cold day. The salty bacon lends a truly magical touch to the creamy, sweet texture. For those who can’t eat dairy products, use extra-virgin olive oil and rice milk instead of butter and milk. It’s just as delicious and satisfying.

Cooking Methodsauteeing



Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturecreamy, rich, savory

Type of Dishchowder, soup


  • 2 tablespoons butter or extra-virgin olive oil
  • 2 strips bacon, cut into 1-inch pieces
  • 1 cup chopped onion
  • 1 cup diced celery
  • 1 pound red potatoes, cut into 1-inch cubes
  • 3 tablespoons flour
  • 4 cups whole milk or rice milk
  • 2 cups frozen corn kernels
  • 8 ounces fresh or canned crabmeat
  • Salt and black pepper to taste
  • 2 tablespoons minced fresh parsley


  1. Serves 6

  2. Melt butter or heat oil in a large, heavy pot over mediumhigh heat. Add bacon, onion, and celery. Sautè for 2 minutes. Add potatoes and sautè for 1 minute. Sprinkle with flour and cook for 1 minute, stirring constantly.

  3. Stir in milk and corn. Bring to a boil over medium-low heat, stirring frequently. Cover, reduce heat, and simmer for 20 minutes or until potatoes are tender. Stir in crabmeat. Cook for 3 minutes, stirring occasionally. Season with salt and pepper. Garnish with parsley. Serve hot with a toasted baguette or whole-grain crackers.


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