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Corn and Crab Chowder

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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

Details

Servings 10

Preparation

Step 1

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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