Corn and Crab Chowder

Ingredients

• 6 bacon slices
• 2 celery ribs, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 1 jalapeno pepper, seeded, diced
• 32 oz. chicken broth or stock
• 3 T. all-purpose flour
• 3 c. fresh corn kernels, about 6 ears
• 1 lb. fresh lump crabmeat, drained and picked or 1 lb. peeled cooked shrimp or 1 lb. chopped cooked chicken
• 1 c. whipping cream
• 1/4 c. chopped fresh cilantro
• 1/2 t. salt
• 1/4 t. pepper
• Oyster crackers
• Garnish: chopped fresh cilantro

Steps

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 T. drippings in Dutch oven. Crumble bacon and set aside.
2. Saute celery and next 3 ingredients in hot bacon drippings 5 to 6 minutes or until tender.
3. Whisk together broth and flour until smooth then add to celery mixture. Stir in corn and bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes.
4. 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.
5. Makes 10 one cup servings.