Corn-And-Crab Chowder Recipe

Name: Corn-And-Crab Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bacon slices; 2 celery ribs, diced; 1 medium-size green bell pepper, diced; 1 medium onion, diced; 1 jalapeno pepper, seeded and diced; 1 (32-oz.) container chicken broth; 3 tablespoons all-purpose flour; 3 cups fresh corn kernels (6 ears); 1 pound fresh lump crabmeat, drained and picked*; 1 cup whipping cream; 1/4 cup chopped fresh cilantro; 1/2 teaspoon salt; 1/4 teaspoon pepper; Oyster crackers; Garnish: chopped fresh cilantro

Servings: persons

6 bacon slices
2 celery ribs, diced
1 medium-size green bell pepper, diced
1 medium onion, diced
1 jalapeno pepper, seeded and diced
1 (32-oz.) container chicken broth
3 tablespoons all-purpose flour
3 cups fresh corn kernels (6 ears)
1 pound fresh lump crabmeat, drained and picked*
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Oyster crackers
Garnish: chopped fresh cilantro

1
Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2
Saute celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
3
Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers. Garnish, if desired.
4
*1 lb. peeled cooked shrimp or chopped cooked chicken may be substituted.

1289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 bacon slices, 2 celery ribs, diced, 1 medium-size green bell pepper, diced, 1 medium onion, diced, and more.

Yes, Corn-And-Crab Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn-And-Crab Chowder

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