CRAB & CORN CHOWDER

 

  • Cooking Time: 20
  • Servings: 8
  • Preparation Time: 15

Ingredients

  • 8 oz bacon, small dice
  • 8 oz butter
  • 1 lg onion, small dice
  • 8 stalks celery, small dice
  • 1 tbsp garlic, minced
  • 2 cups flour, all-purpose
  • 3 quarts crab stock
  • 1 lb corn
  • 12 oz potatoes, small dice
  • 1 lb crab meat
  • 1 tbsp Old Bay seasoning
  • Salt to taste
  • Ground pepper to taste
  • 16 oz half & half

Directions

  • Cut all vegetables as described.
  • Place the bacon and the butter into a soup pot.
  • Cook to render the fat from the bacon.
  • Cook until the bacon is browned, then remove.
  • Add the onion, celery and garlic.
  • Cook until the onions are translucent.
  • Add the flour and mix well.
  • Cook the vegetable flour mixture on low for about
  • 5 minutes.
  • Keep a stir on the mixture.
  • Add the stock to the vegetable/flour mixture while whisking. Bring the soup to a simmer.
  • Add the corn and the potatoes.
  • Continue to simmer until the potatoes are tender.
  • Add the crabmeat, Old Bay, salt and pepper.
  • Slowly add the half & half while whisking.

Notes

Author Credit: Jerry Goard

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