This creamy corn-and-crab chowder is a hearty, comforting meal, perfect for chilly fall and winter nights.
Southern Living OCTOBER 2007
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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