Chowder, Corn and Crab

By Crick

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