Corn Chowder with Crab

My dad is a firm believer that a cup of soup and a half of a sandwich is the perfect workday lunch. He often stops in at his golf club on his lunch breaks to sample the Soup of the Day accompanied by a Tuna Salad Sandwich. And since I actually started my career working at a golf club, I quickly adopted my dad’s lunchtime philosophy by taking advantage of the ever changing soup menu. Whether it was Beef Barley, Butternut Squash, or even the classic Chicken Noodle, I found that my dad was right in his claim that soup is the perfect workday lunch.  A cup of soup can be both healthy and satisfying, and will keep you going throughout your day at the office. And even though I no longer have access to an ever changing golf club soup menu, I still often bring soup as my lunch. Lately I’ve gotten in the habit of putting together a big batch of soup on Sunday nights to bring for lunch throughout the coming work week. And this week my soup creation was Corn Chowder with Crab. I looked over a few corn chowder recipes from Cooking Light Magazine, and whipped up my own version. This soup is rich and satisfying, and tastes much more indulgent than it actually is thanks to the use of 1% milk and plenty of fresh veggies. Serve with a slice of homemade bread and you have ther perfect lunch. Enjoy!


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 large red pepper, finely diced (about 1 1/4 cup)
  • half of a medium sized onion, finely diced (about 1/3 cup)
  • 6 stalks of celery, finely diced
  • 2 cups diced redskin potatoes
  • 2 cups 1% milk
  • (1) 14.75 oz can of corn kernels
  • (1) 14.75 oz can of Golden Sweet Cream Style Corn
  • 3 tablespoons Wochesteshire Sauce
  • 1/2 teaspoon dried oregeno
  • 1 teaspoon black pepper
  • 2-3 teaspoons cornstarch
  • 2 teaspoons Old Bay Seasoning


  1. In a large pot, melt butter over medium heat
  2. Stir in flour and let thicken
  3. Add celery, onion & red peppers, let simmer for 2-3 minutes
  4. Add potatoes & milk and let sit for 5 minutes
  5. Stir in corn and raise heat to medium high
  6. Stir occasionally, and keep on heat until potatoes are tender
  7. Add Wochesteshire, oregeno & pepper
  8. Stir in creamed corn and crab, and let simmer
  9. 5 minutes before serving, stir in cornstarch & Old Bay, (you can add as much or as little cornstarch as desired, depending on how thick you would like the chowder to be)


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