Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Crabby Corn Chowder

 
One serving costs about $4.61 One serving costs about $4.61

$4.61 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:74%

Spoonacular Score: 74%

 

Need a pescatarian main course? Crabby Corn Chowder could be an awesome recipe to try. For $4.65 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 555 calories, 27g of protein, and 30g of fat. Not a lot of people made this recipe, and 8 would say it hit the spot. A mixture of yukon gold potatoes, celery, corn kernels, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. Try Crabby Clam Chowder, Oscar Party: Crabby Snacks and Homemades (Except Just Crabby Snacks), and Corn Chowder for similar recipes.

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Chehalem INOX Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Chehalem INOX Chardonnay

INOX® takes its name from the abbreviation of the French word for stainless steel, inoxydable. The wine was created differently from most Chardonnay you've had. We think we've succeeded in expressing the crisp, steely, and fruit-rich side that we love about some Old-World Chardonnays. What makes this possible is the use of exclusively Dijon clones, exceptionally well suited to Oregon's cool climate and exhibiting a richness that does not depend on oak. INOX screams of the hallmarks of a cool climate-brightness, pinpoint fruit, and explosive aromas and flavors. We intend INOX for a full range of use, from hot weather chilling to elegant dinner complements.Quintessential INOX, with lovely white aromas of gardenia and other flowers, peach, apricot, pear, pineapple, and green apple candy showing on the nose and palate; it shows a great balance with relatively low alcohol for the year and bright acid; the length is lovely and the weight rich, with a supple, silky texture; flavors linger, with cherry and peach accents. Very pleased.

» Get this wine on Wine.com

Ingredients

Servings:
1 Tbsp
1 Tbsp butter
butter
1 stalk
1 stalk celery
celery
0.25 cups
0.25 cups pureed chipotle chili peppers in adobo
pureed chipotle chili peppers in adobo
2
2  dried bay leaves
dried bay leaves
0.25 cups
0.25 cups dry sherry
dry sherry
2 cups
2 cups fish stock
fish stock
4 cups
4 cups fresh corn kernels
fresh corn kernels
4 cups
4 cups whole half n half
whole half n half
1 lb
1 lb fresh lump crab meat
fresh lump crab meat
3 Tbsps
3 Tbsps olive oil
olive oil
2 oz
2 oz plain flour
plain flour
some
some black salt and pepper
black salt and pepper
1 large
1 large sweet yellow onion
sweet yellow onion
3
3  diced yukon gold potatoes
diced yukon gold potatoes
1 Tbsp butter
1 Tbsp
butter
1 stalk celery
1 stalk
celery
0.25 cups pureed chipotle chili peppers in adobo
0.25 cups
pureed chipotle chili peppers in adobo
2  dried bay leaves
2
dried bay leaves
0.25 cups dry sherry
0.25 cups
dry sherry
2 cups fish stock
2 cups
fish stock
4 cups fresh corn kernels
4 cups
fresh corn kernels
4 cups whole half n half
4 cups
whole half n half
1 lb fresh lump crab meat
1 lb
fresh lump crab meat
3 Tbsps olive oil
3 Tbsps
olive oil
2 oz plain flour
2 oz
plain flour
some black salt and pepper
some
black salt and pepper
1 large sweet yellow onion
1 large
sweet yellow onion
3  diced yukon gold potatoes
3
diced yukon gold potatoes

Equipment

bowl
bowl
ladle
ladle
pot
pot
bowl
bowl
ladle
ladle
pot
pot


Instructions

  1. Heat a deep pot over medium heat. Add oil and butter. When butter is melted, add potatoes, celery, onion, bay leaves and chipotle peppers to the pot. Season vegetables with salt and pepper, mix well and saute until tender, about 10 minutes.
  2. Sprinkle in flour and cook about 2 minutes, stirring constantly. Stir in clam juice and half and half and mix well.
  3. Bring soup up to a simmer and continue to simmer for about 20 minutes, or until potatoes are soft.
  4. Stir in corn, crab and sherry and simmer for another 5 minutes, until heated through.
  5. Adjust the soup seasonings and remove the bay leaf. Ladle soup into bowls and top with a few dashes of hot sauce, if desired.
  6. Serve with some crackers, crusty bread or cornbread.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.61
Ingredient
1 tablespoon butter
1 stalk celery
¼ cups pureed chipotle chili peppers in adobo
2 dried bay leaves
¼ cups dry sherry
2 cups fish stock
4 cups fresh corn kernels
4 cups whole half n half
1 pound fresh lump crab meat
3 tablespoons olive oil
2 ounces plain flour
1 large sweet yellow onion
3 diced yukon gold potatoes
Price
$0.12
$0.15
$0.04
$0.04
$0.67
$1.49
$4.52
$2.63
$16.20
$0.50
$0.08
$0.33
$0.91
$27.66

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
556 Calories
27g Protein
29g Total Fat
47g Carbs
24% Health Score
Limit These
Calories
556
28%

Fat
29g
46%

  Saturated Fat
14g
89%

Carbohydrates
47g
16%

  Sugar
8g
9%

Cholesterol
96mg
32%

Sodium
1206mg
52%

Alcohol
1g
6%

Get Enough Of These
Protein
27g
54%

Vitamin B12
7µg
124%

Copper
1mg
60%

Selenium
35µg
50%

Phosphorus
488mg
49%

Zinc
6mg
42%

Manganese
0.83mg
41%

Potassium
1134mg
32%

Folate
123µg
31%

Vitamin C
25mg
31%

Magnesium
117mg
29%

Vitamin B3
5mg
27%

Calcium
267mg
27%

Vitamin B6
0.53mg
26%

Vitamin B2
0.45mg
26%

Iron
4mg
26%

Vitamin B1
0.35mg
24%

Fiber
5g
20%

Vitamin B5
1mg
18%

Vitamin A
906IU
18%

Vitamin E
1mg
12%

Vitamin K
9µg
9%

Vitamin D
0.36µg
2%

covered percent of daily need

Related Recipes