Categories: Main Dish, Seafood, Stew
Ingredients
- 6 slices bacon
- 2 celery ribs, diced
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 1 jalapeno pepper, seeded and diced
- 1 (32 ounce) container chicken broth
- 3 tablespoons all-purpose flour
- 3 cups fresh corn kernels (6 ears)
- 1 lb fresh lump crabmeat, drained and picked over
- 1 cup whipping cream
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
- oyster crackers
Directions
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Cook bacon in a Dutch oven over medium heat 8-10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons bacon drippings in Dutch oven; crumble bacon.
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Saute celery and next 3 ingredients in hot drippings 5-6 minutes or until tender.
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Whisk together broth and flour until smooth; add to celery mixture; stir in corn.
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Bring to a boil; decrease heat, and simmer, stirring occasionally, 30 minutes.
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Gently stir in crabmeat and next 4 ingredients; cook 4-5 minutes or until thoroughly heated.
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Serve warm with crumbled bacon and oyster crackers.
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**1 lb peeled cooked shrimp or chopped cooked chicken may be substituted for the crab.