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Cajun Crab Chowder
A deliciously creamy chowder loaded with crab, corn and just enough kick to make it interesting. It is simple to make and tastes amazing. It brings a little bit of luxury to your table without a ton of effort.
Prep Time
4
minutes
mins
Cook Time
40
minutes
mins
Total Time
44
minutes
mins
Servings:
12
Servings
Author:
Carlee
Ingredients
1
Tablespoon
olive oil
1½
cups
frozen corn
1
medium onion
diced
2
Tablespoon
garlic
diced
1
Tablespoon
Cajun seasoning
2
Tablespoons
hot sauce
½
cup
all-purpose flour
1
lb.
crab meat
2½
cups
whole milk
2½
cups
heavy cream
2
bay leaves
salt and pepper to taste
Instructions
In large soup pot, heat olive oil. Saute corn, onion and garlic until softened
Add Cajun seasoning and hot sauce. Sauté for a couple of minutes
Add flour and stir to make a roux. Don’t brown the roux, just cook the flour down for a minute or two.
Slowly add the milk, stirring to incorporate the roux. Add crab meat, cream and bay leaves
Simmer uncovered for about 30 minutes, stirring regularly. Be sure not to boil
Remove bay leaves and adjust salt and pepper to taste
Notes
Feel free to use canned crab meat in this recipe, it works great. Otherwise you can find picked crab meat in pouches or tubs at most grocery stores.
Nutrition
Serving:
1
Serving
|
Calories:
282
kcal
|
Carbohydrates:
14
g
|
Protein:
11
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
97
mg
|
Sodium:
486
mg
|
Fiber:
1
g
|
Sugar:
5
g
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