The Washington Post

Sherried Crab and Corn Chowder

Sherried Crab and Corn Chowder 8.000
Jun 14, 2006

Lobster bisque, corn, sherry and crabmeat add layers of flavor to basic chowder, turning it into a restaurant-quality dish.

Servings: 8
  • 1 (25 ounces) container Safeway Signature Cravin' Crab and Sweet Corn Chowder (may substitute Giant's Kickin' Crab and Sweet Corn Chowder)
  • 1 can (15 ounces) condensed gourmet lobster bisque, such as Old Cape Cod or Gordon's
  • 2 cups 2-percent milk
  • 1/3 cup dry sherry
  • 2 tablespoons sweet paprika
  • 1 teaspoon Old Bay Seasoning
  • 1 bag (16 ounces) frozen yellow corn
  • 8 ounces jumbo lump crabmeat, picked over (may substitute 8 ounces cooked shrimp cut into bite-size pieces)
  • Salt
  • Freshly ground black pepper
  • Chopped chives, for garnish


In a large saucepan over medium-high heat, combine the chowder, bisque, milk, sherry, paprika, Old Bay and corn. Cook, stirring gently, until the soup just begins to boil, about 10 minutes. Remove from the heat and add the crabmeat and salt and pepper to taste. Serve immediately, garnished with chopped chives and some paprika.

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Recipe Source

Adapted from chef and former restaurateur David Hagedorn.

Tested by Marcia Kramer.

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Nutritional Facts

Calories per serving: 265

% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 3g 15%

Cholesterol: 56mg 19%

Sodium: 777mg 32%

Total Carbohydrates: 25g 8%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 16g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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