Corn-and-Crab Chowder
Jennifer Davick
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.
roswellqs's Review
Good flavor but too much corn. Dominates the dish and over powers the crab. Will try less corn next time.
Vanessa59's Review
OMG!!! This was DELICIOUS!!!! And so easy to make!!!!! Can't wait to make it again!!!
elansingtn7's Review
Very good recipe!
joaniewilliams's Review
N/A
suegoetz's Review