Crab and Sweet Corn Chowder
Editor's Note: What can be better than a cup of hot Crab and Sweet Corn Chowder? This hearty chowder recipe can be served on its own for lunch or as an accompaniment to your favorite sandwich. You'll love keeping this recipe on hand the next time you want to make a chowder that is both easy to prepare and filling, too!
NotesNote: For a real Texas kick, season to taste with hot red pepper sauce.
Serves6
Cooking Time45 min
CostInexpensive
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
Recipe CourseMain Course
Five Ingredients or LessYes
MealDinner, Lunch
Type of DishChowder, Soup
Ingredients
- 1/2 lb. freshly cooked crabmeat, cut into bite-size pieces
- 2 tbsp butter
- 4 strips of bacon
- 1/2 cup yellow onion, chopped
- 1/2 cup carrot, chopped
- 1/2 cup celery, chopped
- 4 cups frozen yellow corn kernels, thawed
- 1 bay leaf
- 4 cups whole milk
- 3 cups low-salt chicken broth
- 6 tbsp sour cream
- 1 medium potato, peeled and diced
- 1/8 tsp pinch cayenne pepper
- Salt and pepper to taste
Instructions
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In a large sauce pan, sauté bacon until crisp. Place bacon on paper towel to drain. Pour off all but one tbsp of bacon renderings. Add 1 tbsp butter, melt. Sauté onion until soft. Add carrots and celery, cook for 5 minutes. Set aside. Puree two cups of corn. Now, add all corn to onion, carrots and celery. Mix thoroughly. Add milk, broth, potatoes, cayenne pepper, bay leaf, plus half of the crumbled, crisp bacon. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove bay leaf. Salt and pepper to taste. Continue to simmer for an additional 10 minutes. Set pan aside and let cool slightly. Stir in sour cream.
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Melt 1 tbsp butter in skillet. Sauté crab meat until heated.
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Spoon crab into bowls. Pour soup gently on top. Garnish with crumbled bacon.
2014 Linda Francis Lee
