If you re looking for a from scratch crab chowder try this crab and corn chowder.
Easy corn and crab chowder.
Bring soup up to a bubble.
Cook and stir until thickened.
Leftovers will keep in the refrigerator for 3 days.
Cover and simmer until vegetables are tender about 35 40 minutes.
Add butter and melt.
Stir in broth and combine.
Cook 1 2 minutes or until flour is lightly browned.
Combine all ingredients in a large heavy saucepan over medium heat.
Salt and pepper to taste.
Serve with hearty crackers.
Cook and stir until thick and bubbly.
Add corn and crab meat and simmer soup 5 minutes.
Cook flour 2 minutes stirring constantly.
Slow stir in flour while stirring.
Easy corn and crab chowder can be on the table in under 20 minutes.
Ingredients 1 russet potato peeled and cubed 5 slices bacon diced onion chopped 1 6 ounce can crab meat drained teaspoon parsley flakes 2 tablespoons butter cup all purpose flour cup dry white wine 1 cube chicken bouillon 1 cups milk 1 15 ounce can creamed corn salt and pepper to.
In a large saucepan saute onion in butter until tender.
In large pot sauté onions and celery in oil over medium high heat until tender.
5 10 minutes reduce heat to medium.
How do you make crab corn chowder.
Reduce heat to low simmer uncovered 15 20 minutes stirring occasionally.
Bring to a boil stirring often.