Shortcut Corn and Crab Soup
This 5 ingredient shortcut recipe for crab and corn soup (or chowder) is a dump and stir recipe, ready in 10 minutes! Jars of Alfredo sauce, frozen corn, and canned diced potatoes makes it faster but you can also use sweet corn-off-the-cob, boil your own potatoes and make your own cream sauce!
Servings: 7 cups
Calories: 1cup
Ingredients
- 2 (15 ounce) jars Alfredo pasta sauce
- 1 (10-12 ounce) package frozen corn (I used Southwestern style with peppers and onions)
- 1 (15 ounce) can diced potatoes, undrained (or 1 ½ cups cooked diced potatoes)
- ½ teaspoon Creole or Cajun seasoning
- 8 ounces lump crab meat, any shell pieces removed
- Garnishes: Cooked, crumbled bacon and chopped parsley (optional)
Instructions
- Combine the first 5 ingredients in a 6 to 8 quart pot. No need to thaw or steam the corn, first, but you can, if you like.
- Bring to a boil and cook just until thoroughly heated. Spoon into bowls and top with bacon. Yield: 7 cups
- Garnish with bacon and parsley, if you like. I always opt in for bacon!
- Calories do not include parsley and bacon.
Notes
How to make Crock Pot Corn Crab Chowder: Combine everything but the crab in the slow cooker and cook on low for 4 to 6 hours or on high for 3 to 4 hours. Stir in the crab right before serving allowing a few minutes for the crab to be thoroughly heated.
How to make your own white sauce for this soup. Melt ¼ cup butter in a medium saucepan over low heat. Remove from heat and stir in 3 tablespoons all purpose flour. Gradually whisk in 3 ½ cups whole milk or half-and-half cream. Add ½ teaspoon salt. Bring to a boil over medium heat, stirring constantly, until slightly thickened. Stir in ½ cup grated or shredded Parmesan cheese. Stir until cheese melts. Yield: 3 ½ cups sauce.
