Chunky Potato-Crab Chowder Recipe

This is an easy New England-style chowder. I'm not usually a fan of cream-style corn, but it adds a little sweetness and contributes to the creamy texture. Do not use canned crab meat, it is too stringy for this soup. Fresh lump crabmeat is worth the expense for this chowder.


  • 2 tablespoons butter
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 1 garlic clove, minced
  • 3 1/2 cups (1-inch) cubed red potato (about 1 pound)
  • 3 tablespoons all-purpose flour
  • 2 cups 2% reduced-fat milk
  • 1/2 cup whole milk
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated whole nutmeg
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (14-ounce) can fat-free chicken broth
  • 8 ounces lump crabmeat, shell pieces removed
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon salt


Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.