Easy Corn and Crab Chowder

Creamed corn and crab meat intermingle with white wine, small bits of bacon, and cubes of potatoes in this simple yet flavorful chowder.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 485 Calories

Ingredients

• 2 tablespoons butter
• salt and pepper to taste
• 1 (15 ounce) can creamed corn
• 1 cube chicken bouillon
• 5 slices bacon, diced
• 1 (6 ounce) can crab meat, drained
• 1 medium russet potato, peeled and cubed
• 1.5 cups milk
• 0.33333334326744 cup all-purpose flour
• 0.5 medium onion, chopped
• 0.25 cup dry white wine
• 0.5 teaspoon parsley flakes

Recipe Instructions

Step 1

Wrap potato cubes in plastic wrap; microwave on high for 30 seconds. Set aside.

Step 2

Cook bacon in a large skillet over medium heat until browned, 7 to 10 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in crab meat and parsley flakes. Remove from the heat.

Step 3

While the bacon is cooking, melt butter in a large stockpot over low heat. Whisk in flour until mixture becomes creamy and takes on an eggshell color. Continue to cook and stir for 3 more minutes. Stir in wine.

Step 4

Dissolve chicken bouillon in milk; whisk mixture into the stockpot until no lumps remain. Cook until creamy and heated through. Stir in bacon-crab mixture, potatoes, and creamed corn; season with salt and pepper. Simmer for 10 minutes.