CRAB AND CORN CHOWDER WITH BACON
Categories Soup/Stew Milk/Cream Potato Crab Corn Summer Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 8
Steps:
- Sauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes. Add potatoes and stir until coated. Add clam juice; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
- Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes. Season to taste with salt and pepper. Ladle chowder equally into 6 bowls. Garnish with remaining bacon and serve.
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sojib Mai
[email protected]I tried this recipe last night and it turned out great! The only thing I changed was that I used frozen corn instead of fresh. It was still delicious and I would definitely make it again.
Alvin Mulinge
[email protected]Meh.
Joan Nakalema
[email protected]This crab and corn chowder was a hit with my family! The flavors were perfectly balanced, and the bacon added a nice smoky flavor. I also liked that the recipe was easy to follow and didn't require any special ingredients. I will definitely be making