Crab and Corn Chowder with Bacon

1. 1

   Saute bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes.

2. 2

   Using slotted spoon, transfer bacon to paper towels to drain.

3. 3

   Pour off all but 3 tbsp (45 ml) bacon fat.

4. 4

   Add onion to drippings in saucepan and saute until beginning to soften, about 3 minutes.

5. 5

   Add potatoes and stir until coated.

6. 6

   Add clam juice; bring to a boil.

7. 7

   Reduce heat to medium-low, cover, and simmer 10 minutes.

8. 8

   Add half and half, corn, crab, fresh thyme and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes.

9. 9

   Season to taste with salt and pepper.

10. 10

    Ladle chowder into bowls.

11. 11

    Garnish with remaining bacon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.