Corn & Crab Chowder | VitaMedica
Corn & Crab Chowder

Corn & Crab Chowder

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About 6-8 Servings



¾ – 1 pound of crabmeat


4 cups of fresh or frozen corn kernels

6-8 small white or red new potatoes


2 cloves of garlic

1 medium onion

½ red bell pepper

½ green bell pepper

1-2 celery stalks


1/3 cup fresh cilantro, rinsed & chopped


2 cups of vegetable stock

1 cup of low-fat milk


Olive oil

Salt, black pepper, cayenne pepper

1-2 pinch of curry

2 bay leafs



Puree 3 cups of corn in a blender or food processor and set aside. Reserve 1 cup of corn as whole kernels.


Clean and cut potatoes into small pieces and set aside.


Clean and dice garlic, onion, bell peppers and celery. In a large soup pot, add a few tablespoons of olive oil and over medium heat, sauté vegetables.


Once sautéed vegetables are soft, add the crab meat and cook over medium heat for a few minutes. Add a tablespoon or more of olive oil to prevent sticking. Add salt, black pepper and cayenne pepper to taste.


Add remaining cup of corn, potatoes, cilantro, low-fat milk and 1 ½ cups of vegetable stock. Add 1-2 pinches of curry and bay leaves. Reduce heat to low and cover. Let simmer for about 30-45 minutes or until potatoes are soft.


Add remaining ½ cup of vegetable stock to thin chowder; or add a little more low-fat milk.


Cooking Tips:

  • Crabmeat is available pre-packaged in a tin or tub and can be easily found in the seafood section of the grocery store.
  • If fresh corn is not available use frozen or canned.  The good news is that frozen or canned corn has nearly the same nutritional value as fresh corn.