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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 1 |
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This creamy corn-and-crab chowder is a hearty, comforting meal, perfect for chilly fall and winter nights. Ingredients:
6 bacon slices |
2 celery ribs, diced |
1 medium-size green bell pepper, diced |
1 medium onion, diced |
1 jalapeño pepper, seeded and diced |
1 (32-oz.) container chicken broth |
3 tablespoons all-purpose flour |
3 cups fresh corn kernels (6 ears) |
1 pound fresh lump crabmeat, drained and picked |
1 cup whipping cream |
1/4 cup chopped fresh cilantro |
1/2 teaspoon salt |
1/4 teaspoon pepper |
oyster crackers |
garnish: chopped fresh cilantro |
Directions:
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.
2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
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.
4. *1 lb. peeled cooked shrimp or chopped cooked chicken may be substituted.
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