Corn And Crabmeat Chowder
A hearty corn and crabmeat chowder packed with smoky bacon, fresh vegetables, and creamy flavors, perfect for comforting gatherings or a luxurious weeknight dinner.
Ingredients
- 4-6 slices bacon ⓘ
- 2 medium onions, chopped ⓘ
- 6 stalks celery, chopped
- 1 large green pepper, chopped ⓘ
- 1 block butter
- 3 heaping tablespoons flour ⓘ
- 1 teaspoon crushed garlic ⓘ
- 6 cups chicken or beef stock ⓘ
- 2 cups creamed corn ⓘ
- 2 cans cream of potato soup ⓘ
- 4 grated carrots ⓘ
- 1 pound crabmeat ⓘ
- 1 quart half & half ⓘ
- basil to taste ⓘ
- red pepper to taste ⓘ
Instructions
- Fry bacon in a large pot, saving the drippings.
- Add chopped onions, celery, bell pepper, and butter to some of the bacon drippings.
- Saute the vegetables and butter for 10 minutes.
- Add flour and stir until blended.
- Add creamed corn, cream of potato soup, crushed garlic, stock, and grated carrots.
- Simmer for 1 to 1.5 hours.
- Add crabmeat and half & half, then simmer for an additional 30 minutes.
- Season with basil, red, white, and black pepper to taste.
Nutrition & Diet Analysis (per serving)
793
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).