Crab Chowder
Sinfully rich, but worth every single calorie!
  • 1 stick of butter
  • 1 large onion, chopped
  • 2 cups bell peppers, chopped (I use red and green)
  • 2 cups fresh corn cut from cobs (about 4 ears)
  • 2 medium potatoes, cut in small cubes
  • 3 cloves garlic, finely chopped
  • ½ to 1 teaspoon dried red pepper flakes
  • 1 can (14 ounces) chicken broth
  • 1 cup whipping cream
  • 4 tablespoons flour
  • Crab (NOT imitation) I usually add at least 8 ounces—more if my budget allows
  • Salt and pepper to taste
  1. Melt butter in large skillet.
  2. Add onion, peppers, and corn. Sauté gently for about 3 minutes. Add potatoes and garlic, sauté for 3 more minutes. Peppers should be crisp/tender.
  3. Add pepper flakes and chicken broth. Bring to simmer. Whisk flour into whipping cream, adding slowly, stirring constantly until thickened.
  4. At this point, you can add milk if you want to make it thinner, or a little more flour in milk or cream to thicken. Simmer very gently until potatoes are tender.
  5. Add crab, heat through.
  6. Variations: You can add prawns if you wish, and serve with small bowls of green onions and bacon bits to sprinkle over the top. This is also wonderful when served in crusty french bread bowls. If you must use frozen corn, add it with the potatoes since it won't need to cook long.
Recipe by The Rowdy Baker at