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Corn and Crab Chowder

Source of Recipe

From "Recipe Revival" by the editors of Southern Living


Recipe Introduction

"South of Charleston, Savannahians are known for their fresh corn and crab chowder. Like she-crab soup, it's a simple but rich cream soup that gets its extraordinary flavor from local ingredients at their peak. The chowder is a summertime favorite, made when fresh Silver Queen corn is in season and at its sweetest. It's equally good made with shrimp or chicken."

List of Ingredients

â—¦ 6 bacon slices
â—¦ 2 ribs celery, diced
â—¦ 1 medium-size green bell pepper, diced
â—¦ 1 medium onion, diced
â—¦ 1 jalapeño pepper, seeded and diced
â—¦ 1 (32-ounce) container chicken broth
â—¦ 3 tablespoons all-purpose flour
â—¦ 3 cups fresh corn kernels (about 6 ears)
â—¦ 1 pound fresh lump crabmeat, drained
â—¦ 1 cup whipping cream
â—¦ ¼ cup chopped fresh cilantro
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon ground black pepper
â—¦ Oyster crackers
â—¦ Garnish: fresh cilantro


Recipe

Cook the bacon in a Dutch oven over medium 8 to 10 minutes or until crisp; remove the bacon, and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven. Crumble the bacon.

Sauté the celery and next three ingredients in hot drippings 5 to 6 minutes or until tender.

Whisk together the broth and flour until smooth. Add to the celery mixture. Stir in the corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Pick the crabmeat, removing any bits of shell. Gently stir in the crabmeat and next four ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers.

Serves 6 to 8