this was sooo good. The sweet of the corn contrasting with the salty of the bacon. Having said that, I made a few changes. I wanted a lighter version, so instead of the heavy whipping cream, I added a small container of condensed milk and a little bit of 2% milk. I also omitted the salt. Between the broth and the bacon, the recipe had plenty of salt. I also left out the flour, so my soup was not thick. Finally instead of cilantro, I used a bit of Thyme. I wanted a classic chowder taste not a southwest flavor.
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- 6 bacon slices
- 2 celery ribs, diced
- 1 medium-size green bell pepper, diced
- 1 medium onion, diced
- 1 jalapeño pepper, seeded and diced
- 1 (32-oz.) container chicken broth
- 3 tablespoons all-purpose flour
- 3 cups fresh corn kernels (6 ears)
- 1 pound fresh lump crabmeat, drained and picked*
- 1 cup whipping cream
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Oyster crackers
- Garnish: chopped fresh cilantro
- 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.
- 2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
- 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.
- *1 lb. peeled cooked shrimp or chopped cooked chicken may be substituted.
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