Crab and Corn Chowder with Bacon

By Dr_Mom

This main-course soup showcases some of summer's best flavors. Serve with: Flaky biscuits, and a baby spinach salad with roasted red peppers

Ingredients

• 6 ounces bacon, cut into 1/2-inch pieces
• 1 large onion, chopped
• 1 pound red-skinned potatoes, unpeeled, diced
• 2 1/2 cups bottled clam juice
• 3 1/2 cups half and half
• 1 pound fresh or frozen corn kernels
• 1 pound fresh crabmeat, coarsely flaked or chopped
• 3 tablespoons chopped fresh thyme

Details

Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from epicurious.com

Preparation

Step 1

Sauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes. Add potatoes and stir until coated. Add clam juice; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes. Season to taste with salt and pepper. Ladle chowder equally into 6 bowls. Garnish with remaining bacon and serve.