Crab and Corn Chowder with Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This main-course soup showcases some of summer's best flavors. Serve with: Flaky biscuits, and a baby spinach salad with roasted red peppers. Ingredients:
6 ounces bacon, cut into 1/2-inch pieces |
1 large onion, chopped |
1 pound red-skinned potatoes, unpeeled, diced |
2 1/2 cups bottled clam juice |
3 1/2 cups half and half |
1 pound fresh or frozen corn kernels |
1 pound fresh crabmeat, coarsely flaked or chopped |
3 tablespoons chopped fresh thyme |
Directions:
1. 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.
2. 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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