Corn-and-Crab Chowder

By Suzolson

Ingredients

• 6 bacon slices
• 2 celery ribs, diced
• 1 medium-size green bell pepper, diced
• 1 medium onion, diced
• 1 jalapeño pepper, seeded and diced
• 1 (32-oz.) container chicken broth
• 3 tablespoons all-purpose flour
• 3 cups fresh corn kernels (6 ears)
• 1 pound fresh lump crabmeat, drained and picked*
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Oyster crackers
• Garnish: chopped fresh cilantro

Preparation

Step 1

1. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
3. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers. Garnish, if desired.
*1 lb. peeled cooked shrimp or chopped cooked chicken may be substituted.