Jennifer Davick
Prep Time
20 Mins
Cook Time
55 Mins
Yield
Makes 10 cups

This creamy corn-and-crab chowder is a hearty, comforting meal, perfect for chilly fall and winter nights. 

How to Make It

Step 1

Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.

Step 2

Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.

Step 3

Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers. Garnish, if desired.

Step 4

*1 lb. peeled cooked shrimp or chopped cooked chicken may be substituted.

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