Crab and Corn Chowder*****

By Charlese Ann Smith as printed in the "Capitol" newspaper. This is the same soup that they serve at the Greystone Grill in Columbia.

Photo by Roxie B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 6

    strips bacon

  • 3/4

    cup vidalia onion minced

  • 3/4

    cup red skin potatoes, peeled

  • 3/4

    cup celery, minced

  • 5

    cups heavy whipping cream

  • 1/2

    cup chicken bouillon

  • 1/2

    cup clam juice

  • 1

    tsp Old Bay seasoning

  • S&P to taste

  • 2 1/2

    cups fresh Silver Queen Corn

  • 1

    pound lump crab meat

  • 1

    tsp chopped parsley

  • 4

    T cornstarch

Directions

-In your soup pot, brown the bacon, drain on paper towels and crumble. -In bacon drippings, saute onion and celery. -Cube and boil potatoes in salted water until tender. -Add cream to onion mixture, bring to a boil. -Add potatoes, bouillon and clam juice to cream. -Add Old Bay,S&P, corn snd parsley to soup. -Make a paste of cornstarch and water. -Add to soup to thicken, stirring constantly so the soup does'n get lumpy. -Add crab meat and try not to break up clumps. -Sprinkle bacon on top.

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