Corn and Crab Chowder
This chowder is so creamy and full of flavor. Can be served with a favorite cracker.
Ingredients
- 6 slices of thick bacon cut in ½ inch strip pieces
- 1 cup crab meat
- 1 onion diced
- ½ cup chopped celery
- 1 cup chopped mini carrots
- 3 medium potatoes peeled and cut into bite-sized chunks
- 2 cups frozen corn
- 4 cups milk
- ¼ teaspoon red peppers flakes
- 1 4 oz. can of diced green peppers
- ½ teaspoon garlic seasoning (of your choice)
- 1 bay leaf
- ½ teaspoon dried thyme
- 1 cup heavy cream
- salt and pepper to taste
Toppings
- chopped parsley, chives, or herb of your choice
- bacon
- paprika
Instructions
- Cut bacon into strips and cook in a large pot slowly until golden brown.
- Drain on paper towels. Put half of the bacon aside for chowder toppings when you serve.
- After pouring off bacon fat from pot, saute onion and celery in the same pot with a tablespoon of bacon fat and butter over medium heat
- Add half of the bacon pieces and all of the other ingredients except crab and heavy cream. Simmer for about 20 minutes stirring occasionally.
- Add crab and heavy cream and simmer about 5 minutes more.
- Serve with topping of your choice. Enjoy!
