5 Ingredient Quick Crab Chowder Recipes

CRAB CHOWDER

Steps:

• Shuck crab and cut into small pieces.
• Fry bacon; add garlic, celery and onion.
• Add the butter and saute for 10 minutes.
• Sprinkle in some quick flour and stir while the sauce thickens.
• Add the milk and stir, allowing it to thicken. Cook on medium heat.
• Meanwhile, boil the potatoes. When soft, add them to the sauce. Add some or all of the leftover potato water as well.
• Add the cooked crab. Season with salt and pepper to taste.
• Add the bay leaves and allow to simmer.
• Once thickened, remove bay leaves and serve the chowder along with hot biscuits and/or a side salad.

CREAMY CRAB CHOWDER

Steps:

• Heat bacon grease and butter in a large pot over medium-high heat. Saute onion, celery, and parsley until onion is browned, about 5 minutes. Reduce heat to medium and pour in stock. Slowly stir in cream, salt, seasoned salt, pepper, chili powder, dill, sugar, and cayenne pepper. Add crab and simmer until flavors combine, about 15 minutes.
• Mix flour with water in a small bowl and pour into the soup. Stir to thicken slightly. Add sherry just before serving.

EASY CREAM OF CRAB SOUP RECIPE

Steps:

• Add canned soup plus one can of water each to a large saucepan.
• Pour in evaporated milk.
• Add crabmeat and Old Bay seasoning and stir well.
• Simmer on medium-high heat until heated through about 5-10 minutes and serve.

CHRISSY'S CRAB CHOWDER

Steps:

• In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.

QUICK AND EASY CORN-CRAB CHOWDER

Steps:

• Saute green onions, garlic, and red pepper in butter in a large saucepan over medium heat, stirring constantly, until tender.
• Combine the soup and milk, stirring well. Add the soup mixture, corn and remaining ingredients to the saucepan. Reduce heat to medium-low; cook, stirring constantly, just until the cheese melts. Serve immediately.

CRAB CHOWDER

Steps:

• Chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp.
• Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
• While bacon is cooking, cut onion into 1/4-inch dice.
• Peel potatoes and cut into 1/4-inch dice.
• Stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes.
• While mixture is simmering, pick over crab meat, removing any bits of shell and cartilage.
• Stir milk and cayenne into mixture and return just to a simmer.
• Add crab and salt and pepper to taste and bring chowder to a simmer.
• Serve chowder garnished with parsley and bacon.

QUICK AND EASY CRAB AND CORN CHOWDER

Steps:

• In a large pot sauté your onions, once they are soft add frozen corn. Cook until corn is a bit soft. Add your cans of creamed corn and rotel tomatoes. Add your cans of creamed potato, fill each can with milk and add to pot. Add your crab meat and seasonings (to taste). Stir to combine. Bring to a gentle boil then turn on low and cover. Allow chowder to simmer on low for at least 30-45 min so flavors can marry, stirring occasionally. Serve with a sweet cornbread or crackers.

QUICK AND EASY CRAB AND CORN CHOWDER

Steps:

• In a 3 to 4 quart saucepan on medium high heat melt butter.
• Add cooked bacon pieces, onion, bell pepper, celery, and thyme.
• Season with salt, pepper, and hot sauce if used and cook about 5 minutes.
• In a bowl mix flour and Old Bay Seasoning
• Stir in half of flour and seasoning mixture into the saucepan stiring well
• Add remaining mixture and continue to stir. Should become almost like a paste.
• Slowly whisk in a little of the Half & Half at a time so as to keep temperature up, blending well.
• Slowly whisk in the chicken broth the same way.
• Cook until it begins to bubble ad then stir in the hash brown potatoes.
• Simmer till potatoes are cooked and chowder thickens till it just coats the back of a spoon.
• Add crab meat a little at a time and then add corn kernels.
• Simmer just another minute being careful not to overcook crab meat.