Spicy Crab Chowder

This is one of our favorite soups- we made it a ton last winter and couldn’t wait for the weather to cool enough to make it again this year. It’s even better the second day- it’ll thicken up a bit in the fridge.

1 T. olive oil
1 T. butter
1 large potato, cubed
1 onion, chopped
2 ribs celery, chopped
1/2 red pepper, chopped
bay leaf
old bay
3 T. flour
1/4 c. sherry
3 c. chicken broth (I use fat free, reduced sodium)
1 can lump crab
1 can shredded crab
1 bag frozen sweet corn
3 c. FF half and half

Heat oil and butter in a large pot. Add vegetables, bay leaf and spices to taste. Cook until soft, about 5 minutes.

Add flour, and stir to coat. Cook about 1 minute.

Add sherry. Cook about 2 minutes.

Add broth, crab, and corn. Bring to a boil. Reduce and let simmer about 5 minutes. Add half and half, and cook another minute or two to thicken.Season with more old bay and cayanne.

Makes 10 bowls full.


  1. I made this for Taste and Create this month. It was fun searching your blog for a recipe choice. You have a great blog! I love all your healthy recipes.


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