This is a print preview of "Crab and Corn Chowder" recipe.

Crab and Corn Chowder Recipe
by Evelyn Scott

Crab and Corn Chowder

Delicious seafood chowder to warm you on a cold, winter night.

Rating: 4.3/5
Avg. 4.3/5 2 votes
Prep time: United States American
  Servings: 6

Ingredients

  • 4 slices bacon
  • 1 large sweet onion, coarsely chopped
  • (about 2 cups)
  • 2 cloves garlic, minced
  • 6 cups Chicken Broth
  • 2 tsp. seafood seasoning
  • 6 to 8 red potatoes OR fingerling potato, cut into 1-inch pieces (about 2 cups)
  • 2 cups frozen whole kernel corn
  • 1 container (8 ounces) refrigerated pasteurized lump crabmeat
  • 1/2 cup heavy cream

Directions

  1. Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until it’s crisp.
  2. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble the bacon and set aside. Pour off all but 2 tablespoons drippings.
  3. Reduce the heat to medium.
  4. Add the onion and garlic to the saucepan and cook until the onion is tender.
  5. Stir in the broth, seafood seasoning, potatoes and corn.
  6. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender.
  7. Stir in the crabmeat and cream and cook for 5 minutes or until the mixture is hot and bubbling.
  8. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon bacon.
  9. Tip: If you can’t find sweet onions, regular white or yellow onions will work in this recipe.