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Jennifer Davick Photo by: Jennifer Davick

Corn-and-Crab Chowder

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

Southern Living OCTOBER 2007

  • Yield: Makes 10 cups
  • Cook time:55 Minutes
  • Prep time:20 Minutes

Ingredients

  • 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

Preparation

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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Corn-and-Crab Chowder recipe

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