Crab and Corn Chowder
- Number of Servings: 8
Ingredients
1/2 lb bacon1 medium onion, diced2 stalks celery, diced1 red pepper, diced5 cloves garlic, minced6 cups chicken broth4 medium potatoes, peeled and diced1 lb frozen sweet corn kernels1 lb crab claw meat2 1/2 c half and half4 tbsp butter1/4 c flour2 tsp thyme2 tbsp Old Baysalt to taste
Render bacon in soup pot. Remove bacon slices to towel, drain and set aside. Add celery, onion, pepper and garlic and saute about 5 minutes, until onions are tender. Add potatoes, corn and chicken broth, return to boil. Boil about 20 minutes, until potatoes are tender. Add crab meat and crumbled bacon, reduce to simmer. Stir in half and half, thyme, Old Bay, salt and pepper. Simmer for about 10 minutes. In a small skillet, melt butter. Whisk in flour and cook 1 minute to make a roux. Slowly whisk roux into soup. Simmer for another 10-15 minutes. Season to taste.
Serving Size: makes 8 1-1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user NICOLES0305.
Serving Size: makes 8 1-1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user NICOLES0305.
Nutritional Info Amount Per Serving
- Calories: 394.6
- Total Fat: 18.8 g
- Cholesterol: 122.0 mg
- Sodium: 1,830.8 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 5.0 g
- Protein: 20.2 g
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