Corn and Crab Chowder
Description
Enjoy this hearty chowder on those nights where you would like a comforting dish to warm you up and satisfy your hunger.
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
Directions
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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.
Saute celery and next 3 ingredients in hot bacon drippings 5 to 6 minutes or until tender.
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.
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.
Makes 10 one cup servings.