Bacon, Crab and Corn Chowder

    50 min

    This soup is the perfect comfort food for the winter. Potato, bacon and crab are simmered together in a creamy corn soup base. Enjoy with crusty bread rolls.

    90 people made this

    Serves: 4 

    • 1 maris piper potato, peeled and cubed
    • 5 rashers streaky bacon, diced
    • 1/2 onion, chopped
    • 1 (170g) tin crab meat, drained
    • 1/2 teaspoon dried parsley flakes
    • 30g butter
    • 5 tablespoons plain flour
    • 4 tablespoons dry white wine
    • 1 cube chicken stock
    • 350ml milk
    • 1 (418g) tin creamed-style corn
    • salt and pepper to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Wrap potato cubes in cling film and microwave for 30 seconds. Set aside.
    2. In a frying pan, cook bacon over medium heat until heated through and add onions. Cook and stir until onions are translucent. Stir in crab and parsley. Set aside.
    3. Meanwhile, melt butter in a large stock pot over low heat. Mix in flour until mixture becomes creamy and takes on a egg shell colour. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken stock cube in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
    4. When the mixture is creamy and hot, stir in bacon mixture, potatoes and corn. Season with salt and pepper to taste and simmer for 10 minutes.

    Other serving suggestions

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

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    Reviews in English (80)


    First of all, I used all the flour & thought it was fine that way. I guess I expect a chowder to be thick and not like a soup. I've made it twice and did it the same both times. Good flavor. But I have issues with the recipe itself. Potatoes do NOT get done in 30 seconds in a microwave. And they need stirred. Next time I'll just boil them in water as it seems easier. And I can use the same pan I make the chowder in. Speaking of which, this is also a waste of pans. I cooked the bacon in the same pan & just set it aside on a plate. (Easier to wash than another pan. And extra bacon grease can be wiped out easily enough before moving on.) So same pan all the way through and much easier to deal with. And bouillon cubes don't really dissolve in cold milk that easily. Easier to use the grandule kind and dump in w/everything else & it'll dissolve fine. I think the end results are well worth it, but it's *not* a last-minute supper as one person said. Too many steps involved. The taste got a 4 but I dumped it to a 3 due to the convoluted recipe.  -  06 Sep 2007  (Review from Allrecipes US | Canada)


    This is a good recipe but it takes awhile to prepare. Also, I had to start over because 1/3 cup is too much flour! I reduced it to two tablespoons flour to two tablespoons butter and it turned out fine.  -  10 Nov 2000  (Review from Allrecipes US | Canada)


    Delicious.....but I did make some adjustments. I wanted a big pot of soup....I cooked turkey bacon in evoo, removed and set aside. In the same pot I sauteed onion, celery, diced red pepper, and cubed baby reds (about 4),salt and pepper for about 5-7 minutes. I added some flour and added 4 c. fat free chix broth and let that simmer until taters were tender. I added about 1c. frozen white corn, and 2c. fat free half and half, old bay seasoning and 4 cans of crab meat. Let that simmer and I did use a little cornstarch and water to thicken a little more. I like a thick chowder. Very tasty, great on a cold night.  -  15 Oct 2007  (Review from Allrecipes US | Canada)