Corn and Crab Chowder

Corn and Crab Chowder
Corn and Crab Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 1

    lb fresh lump crabmeat, drained*

  • 6

    bacon slices

  • 2

    celery ribs, diced

  • 1

    med green bell pepper, diced

  • 1

    med onion, diced

  • 1

    jalapeno pepper, seeded and diced

  • 1

    (32oz) container chicken broth

  • 3

    Tbsp all purpose flour

  • 3

    cups fresh corn kernel (6ears)

  • 1

    cups whipping cream

  • 1/4

    cup chopped fresh cilantro

  • 1/2

    tsp salt

  • 1/4

    pepper

  • Oyster crackers

Directions

1. Pick crabmeat, removing any bits of shell 2. Cook bacon slices in a Dutch oven over med heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp drippings in Dutch oven. Crumble bacon 3. Saute celery and next 3 ingredients in hot drippings in Dutch oven 5 to 6 minutes or until tender 4. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to boil; reduce heat and simmer stirring occasionally 30 minutes. Gently stir in crabmeat, cream and next 3 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers. *1 lb chopped cooked chicken or 1 lb large peeled cooked shrimp (21/25) may be substituted To make ahead: Prepare chowder and freeze for up to 2 months. Thaw completely in refrigerator (about 2 days) Reheat in 3 qt saucepan, stirring often over low heat

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