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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Southern Living Ingredients:
6 slices bacon |
2 celery ribs, diced |
1 medium green bell pepper, diced |
1 medium onion, diced |
1 jalapeno pepper, seeded and diced |
1 (32 ounce) container chicken broth |
3 tablespoons all-purpose flour |
3 cups fresh corn kernels (6 ears) |
1 lb fresh lump crabmeat, drained and picked over |
1 cup whipping cream |
1/4 cup chopped fresh cilantro |
1/2 teaspoon salt (to taste) |
1/4 teaspoon pepper (to taste) |
oyster crackers |
Directions:
1. Cook bacon in a Dutch oven over medium heat 8-10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons bacon drippings in Dutch oven; crumble bacon.
2. Saute celery and next 3 ingredients in hot drippings 5-6 minutes or until tender.
3. Whisk together broth and flour until smooth; add to celery mixture; stir in corn.
4. Bring to a boil; decrease heat, and simmer, stirring occasionally, 30 minutes.
5. Gently stir in crabmeat and next 4 ingredients; cook 4-5 minutes or until thoroughly heated.
6. Serve warm with crumbled bacon and oyster crackers.
7. **1 lb peeled cooked shrimp or chopped cooked chicken may be substituted for the crab.
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