Crab and Sweet Corn Chowder
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
- In a large sauce pan, saute bacon until crisp.
- Place bacon on paper towel to drain.
- Pour off all but one tbsp of bacon renderings.
- Add 1 tbsp butter, melt.
- Saute 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.
- Melt 1 tbsp butter in skillet.
- Saute crab meat until heated.
- Spoon crab into bowls.
- Pour soup gently on top.
- Garnish with crumbled bacon.
Nutrition & Diet Analysis (per serving)
880
kcal
44% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).