- Dish type
- Seafood chowder
Leeks, sweetcorn and potatoes make this chunky seafood chowder a satisfying main meal soup. Serve garnished with a swirl of crème fraîche or fromage frais and some crusty wholegrain bread to accompany.
2 people made this
- 1 tbsp olive oil
- 25g fresh root ginger, peeled and finely chopped
- 2 lean unsmoked back bacon rashers
- 1 onion, chopped
- 1 small carrot, peeled and diced
- 2 celery sticks, chopped
- 2 leeks, thickly sliced
- 750ml boiling water
- 170g can crab
- 3 potatoes, about 675g in total, peeled and cut into small chunks
- 225g frozen sweetcorn
- 2 tbsp chopped fresh dill (optional)
- TO GARNISH
- 4 tbsp half-fat crème fraîche or fromage frais
- 1 small red chilli, deseeded and finely diced (optional)
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Heat the oil in a large saucepan. Add the ginger, bacon, onion, carrot and celery and stir over a high heat for 1 minute. Add the leeks, reduce the heat to moderate and cook for a further 4 minutes, stirring occasionally. Pour in the water and bring to the boil. Reduce the heat, cover the pan and simmer for 5 minutes.
- Drain the crab, reserving the liquid, and set it aside. Stir the potatoes and reserved crab liquid into the soup. Bring back to simmering point, cover again and cook for about 10 minutes until the potatoes are tender.
- Stir in the sweetcorn. Heat again to simmering point, then cover the pan and simmer for 5 minutes until the potatoes break up slightly and thicken the liquid. Lightly stir in the crab and dill, cover the pan and remove it from the heat. Leave to stand for 5 minutes to allow the flavours to infuse. Season with freshly ground black pepper to taste.
- Serve the chowder in warmed bowls topped with a spoonful of crème fraîche or fromage frais and a sprinkling of chilli, if liked.
Instead of crab, use 350g peeled raw tiger prawns, adding them with the sweetcorn, or add 225g peeled cooked prawns, thawed and drained if frozen, at the end of cooking.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
We loved it!!-22 Nov 2016
Bonefish Grill's corn chowder spins off copycat recipes
A. Based on the number of recipes I found while researching online, this is a popular chowder at Bonefish Grill (bonefish.com). Copycat recipes are plastered all over Pinterest, and there are several more versions floating around the Internet.
The copycat recipe I'm sharing comes by way of author Ron Douglas and his cookbook "America's Most Wanted Recipes, Kids Menu," Atria Books, 2015. Some recipes I read called for grilled fresh corn instead canned. This would provide a nice charred flavor. You may have to wait until October for fresh Florida corn.
If you'd like, add diced red pepper while sauteing the onions. You can also replace some of the milk with cream for richer results.
- 2 center-cut bacon slices, chopped
- 1 cup chopped leek
- 1 cup chopped red bell pepper
- 4 cups thawed frozen corn or fresh corn kernels (4 ears)
- 1 small russet potato, unpeeled and cut into 1/2-in. cubes
- 2 tablespoons unsalted butter
- 2 teaspoons kosher salt
- ½ teaspoon cayenne pepper, or to taste
- 2 tablespoons all-purpose flour
- 2 cups water
- 1 pound fresh lump crabmeat, drained and picked over
- 2 cups whole milk
- 2 tablespoons chopped fresh flat-leaf parsley
Select SAUTE setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting and allow to preheat. Add bacon to cooker cook, stirring often, until crisp, about 6 minutes. Transfer bacon to a plate using a slotted spoon. Add leek and bell pepper to drippings in cooker cook, stirring often, until slightly softened, 4 to 5 minutes. Add corn, potato, butter, salt, and cayenne stir until butter melts. Add flour stir to combine. Add water, and stir to combine.
Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes. (It will take 5 to 8 minutes for cooker to come up to pressure before cooking begins.)
Carefully turn steam release handle to VENTING position and let steam fully escape. (This will take 1 to 2 minutes.) Remove lid from cooker turn cooker off. Add crab, milk, and parsley to cooker stir to combine. Allow mixture to stand until crab is warmed, about 5 minutes. Ladle evenly into 10 bowls sprinkle evenly with bacon.
Prep tip: It's important to remove any stray bits of shell from the crabmeat. Spread the crabmeat on a baking sheet, and place it under the broiler for 45 seconds. The meat will barely get warm, but the shells will turn bright orange so you can pick them out easily.
Corn & Crab Chowder
This is a delicious soup and is perfect for cold fall evenings. It’s also extremely quick and easy, so it’s great for any night of the week. You can add more crabmeat if you want a stronger crab flavor, or leave it out all together!
- 3 cups Potatoes, Diced
- ½ cups Butter
- 1 cup Onion, Diced
- 1 cup Flour
- ½ gallons Milk
- 1-½ teaspoon Rosemary
- 1-½ teaspoon Thyme
- 4 cups Corn, Frozen Kernels
- 1 cup Green Bell Pepper, Diced (optional)
- 1 cup Cream
- 16 ounces, weight Crabmeat
- Salt And Pepper, to taste
Begin by dicing the potatoes and place them in a microwave-safe dish. Then add just enough water to cover the potatoes and microwave them on high for 8 minutes. Once finished, drain the potatoes into a colander. This will help soften them up for the soup without making them mushy.
Next, melt the butter in a large stock pot and then add the diced onions. Sauté the onions in the butter over medium-high heat until the onions are translucent, about 1 minute. Reduce heat to medium and add the flour whisk together well. This will leave you with a VERY thick roux. Slowly add the milk, whisking as you go, to incorporate the roux and eliminate the lumps. Once all the milk has been poured in, add the rosemary, thyme, corn and the potatoes (and bell peppers, if you choose to use them). Bring to a boil, stirring frequently. Once the soup has come to a boil, reduce heat to low and simmer about 15 minutes. Before serving, add the cream, crabmeat, and salt and pepper to taste.
This will make a LOT of soup, so be prepared for leftovers (I freeze half of mine), or just make a half batch!
- 4 tablespoons butter
- 4 cups white onion, diced finely
- 4 cups celery, diced finely
- 3/4 cups all-purpose flour
- 4 cups crab stock
- 6 cups heavy cream
- 6 cups whole corn kernels, off the cob
- 6 cups Idaho potatoes, diced finely
- 8 ounces crab knuckles, preferably stone crab
- Salt and pepper, to taste
Melt the butter in a large pot over medium heat. Add the onions and celery, and cook until translucent. Next, add the flour and stir well. Cook for 5 minutes. Do not allow the flour to brown, as this will change the color and thickness of the final product.
Add the crab stock and heavy cream, and bring to a simmer. Once simmering, add the corn and potatoes. Simmer until the potatoes are cooked through. Remove from heat and mix in the crab. (Do not add the crab if not serving immediately instead add just before reheating the chowder and serving.)
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 medium potatoes peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 medium onion chopped (about 1 cup)
- 2 ribs celery chopped (about 1 cup)
- 1/2 cup chopped red bell pepper
- 4 teaspoons OLD BAY® Classic Seafood Seasoning
- 1/4 cup flour
- 1 leaf McCormick®Bay Leaves
- 2 cups chicken broth
- 1 quart (4 cups) whole milk
- 3 cups fresh or frozen corn kernels
- 8 ounces lump crabmeat
Cajun Crab Chipotle Corn Chowder
As you enjoy each spoonful, you will feel transported to the beautiful bayou coast.
Recipe created by Brenda W. from Gaffney, SC for the 2020 Phillips Recipe Challenge.
1 lb. Phillips Crab Meat (lump recommended)
2 Tbsp. unsalted butter
1 Tbsp. olive oil
2 stalks celery, finely chopped
1 cup sweet onion, finely chopped
4 medium size sweet red peppers, seeded and finely chopped
4 medium size jalapeno peppers, seeded and finely chopped
4 medium size chipotle peppers, seeded and finely chopped
2 medium size garlic cloves, minced
2 medium size russet potatoes, peeled and diced into 1/4-inch cubes (about 1-pound)
1 1/2 cups fresh or frozen corn kernels
4 cups chicken broth or vegetable broth
2 tsp. Cajun seasoning
1 1/2 tsp. celery seeds
1 1/2 tsp. cumin seeds
1 tsp. smoked paprika
1 tsp. freshly ground black pepper
1/3 cup plain bread crumbs
12 oz. can evaporated milk
1/3 cup crispy tortilla strips (for garnish)
1/4 cup celery or cilantro leaves (for garnish)
3 Tbsp. fresh chives, finely chopped (for garnish)
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Corn and Crab Chowder
This Corn and Crab Chowder is a simple, creamy soup recipe with no heavy cream added. This is a creamy and delicious soup with chunks of crabmeat and corn swirled within.
This creamy soup is made so with the addition of a little bit of 2% milk and corn that has been been blended in the food processor to help with the thickening to create a chowder. It’s a heck of a lot lighter than your typical chowder recipe, which would definitely add in heavy cream or at least half and half.
It’s made super easy using frozen corn and some fresh lump crab meat. Fresh ginger adds in another delicious element of flavor to this soup.
I love adding oyster crackers to my chowder, but that’s certainly optional. I’ve included Weight Watchers Points at the top of this post. Each serving (4 servings total) will count as 4 Weight Watchers Points. The oyster crackers should be counted as extra points.
If you like this recipe, you might also enjoy my Seafood Chowder or this Creamy White Cheddar Corn Soup. Slow Cooker Fresh Corn Chowder and Slow Cooker Tomato Crab Bisque are also delicious options!