Crab Corn Chowder Recipe

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Ingredients:

Serving

3 tsp chicken bouillon granules
2 cups boiling water
6 bacon strips, diced
1/3 cup each diced sweet red, yellow and orange peppers
1/2 cup chopped onion
1/4 cup king arthur unbleached all-purpose flour
3 cups half-and-half cream
2 cans (14-3/4 oz each) cream-style corn
1-1/2 tsp seasoned salt
1/2 tsp dried basil
1/4 to 1/2 tsp cayenne pepper
2 cans (6 oz each) crabmeat, drained, flaked and cartilage removed
1/2 cup minced chives

Directions:

Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings.
In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook for 8-10 minutes or until heated through, stirring occasionally (do not boil). Stir in the crab. Garnish each bowl with bacon and chives. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	284.03 Kcal (1189 kJ)
Calories from fat	176.93 Kcal
		% Daily Value*
Total Fat	19.66g	30%
Cholesterol	47.54mg	16%
Sodium	813.45mg	34%
Potassium	198.35mg	4%
Total Carbs	19g	6%
Sugars	0.74g	3%
Dietary Fiber	0.51g	2%
Protein	8.45g	17%
Vitamin C	21.8mg	36%
Iron	6mg	33%
Calcium	111.3mg	11%

Amount Per 100 g
Calories	122.35 Kcal (512 kJ)
Calories from fat	76.21 Kcal
		% Daily Value*
Total Fat	8.47g	30%
Cholesterol	20.48mg	16%
Sodium	350.41mg	34%
Potassium	85.44mg	4%
Total Carbs	8.19g	6%
Sugars	0.32g	3%
Dietary Fiber	0.22g	2%
Protein	3.64g	17%
Vitamin C	9.4mg	36%
Iron	2.6mg	33%
Calcium	48mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.