Crab and corn chowder

(from Thentheresjess’s recipe box)

Source: Spicy Southern Kitchen website (from RecipeThing user Mainergirl)

Prep time: 25 minutes
Cook time: 20 minutes
Serves 5 people

Ingredients

  • 4 slices bacon, chopped
  • 1 celery rib, finely diced
  • 1/2 medium onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 jalapeno, seeded and diced
  • 2 tablespoons all-purpose flour
  • 3 1/2 cups chicken broth
  • 2 cups fresh or frozen corn kernels
  • 3/4 cups whipping cream
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 12 ounces fresh lump crab meat, picked over
  • chopped fresh cilantro
  • oyster creackers

Directions

  1. Cook bacon in a Dutch oven until crisp. Remove with a slotted spoon and set aside.

  2. Leave 2 tablespoons bacon grease in the Dutch oven and cook the celery, onion, red bell pepper, and jalapeno until soft.

  3. Add the flour and cook for 1 minute, stirring it in well.

  4. Gradually whisk in the chicken broth. Add the corn. Bring mixture to a boil. Reduce heat and simmer 15 minutes.

  5. Add the whipping cream, Creole seasoning, salt, pepper, cumin, and crab meat. Simmer for 3 to 4 minutes.

  6. Serve topped with bacon, cilantro, and oyster crackers.

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