Crab And Corn Chowder Recipe

Name: Crab And Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried ancho chiles, seeded; 4 bacon slices, cut into 1/2-inch pieces; 2 onions, chopped; 4 garlic cloves, minced; 3 stalks celery, finely chopped; 3 medium carrots; 1 red bell pepper, seeded and diced in 1/2-inch pieces; 5 ears of corn husked and kernels removed; 2 tablespoons all-purpose flour; 1 pound Yukon gold potatoes, diced in 1/2-inch cubes; 6 cups chicken stock; 1 teaspoon Old Bay spice; 1 teaspoon sweet smoked Spanish paprika; 2 teaspoons Worcestershire sauce; 2 teaspoons salt; 1 pound canned lump crab meat; 1 cup cream; 1 handful fresh parsley, chopped; 1 lime

Servings: persons

2 dried ancho chiles, seeded
4 bacon slices, cut into 1/2-inch pieces
2 onions, chopped
4 garlic cloves, minced
3 stalks celery, finely chopped
3 medium carrots
1 red bell pepper, seeded and diced in 1/2-inch pieces
5 ears of corn husked and kernels removed
2 tablespoons all-purpose flour
1 pound Yukon gold potatoes, diced in 1/2-inch cubes
6 cups chicken stock
1 teaspoon Old Bay spice
1 teaspoon sweet smoked Spanish paprika
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 pound canned lump crab meat
1 cup cream
1 handful fresh parsley, chopped
1 lime

1
Put the ancho chiles in a small bowl and cover with hot water. Let rest for 30 minutes.
2
Cook the bacon over medium-high heat in a Dutch oven or large heavy-bottomed pot until crisp. Remove the bacon and let drain on a paper-towel lined plate. Set aside.
3
Saute the onions and garlic in the residual bacon grease for about 5 minutes, until soft. Add the celery and carrots and saute over medium heat for another 5 minutes. Add the red pepper and corn and saute another 5 minutes.
4
Sprinkle the flour over the vegetables, stirring over medium high heat. Cook 3 to 4 minutes until the flour bubbles and begins to brown. Whisk in the chicken stock and add potatoes, Old Bay, and Spanish paprika. Bring to a boil.
5
While the soup is coming to a boil, remove the ancho chiles from the bowl and put them in a food processor or blender. Whirl to chop and add 1/4 cup hot water and whirl again. Add the chile puree to soup. When pot comes to a boil, reduce the heat to medium-low, add crab, and simmer until potatoes are al dente.
6
When the potatoes are done, add cream and season with Worcestershire sauce, salt, fresh cracked pepper, and parsley. Taste and adjust seasonings.
7
Serve in individual bowls with lime wedges and garnish with crumbled bacon. I recommend serving with big hunks of crusty garlic bread.

1787

kcal

Calories

Fat

102

Carbs

165

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 19 ingredients. The key ingredients include: 2 dried ancho chiles, seeded, 4 bacon slices, cut into 1/2-inch pieces, 2 onions, chopped, 4 garlic cloves, minced, and more.

Yes, Crab And Corn 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.

Crab And Corn Chowder

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