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Corn-and-Crab Chowder

Source of Recipe


Southern Living, October 2007



List of Ingredients



• 6 bacon slices
  
• 2 celery ribs, diced
  
• 1 medium-size green bell pepper, diced
  
• 1 medium onion, diced
  
• 1 jalapeño pepper, seeded and diced
  
• 1 (32-ounce) container chicken broth
  
• 3 Tbsp all-purpose flour
  
• 3 cups fresh corn kernels (6 ears)
  
• 1 pound fresh lump crabmeat, drained and picked
  
• 1 cup whipping cream
  
• ¼ cup chopped fresh cilantro
  
• ½ tsp salt
  
• ¼ tsp pepper
  
• .
  
• Oyster crackers
  
• Garnish: chopped fresh cilantro
  






Instructions



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 tablespoons drippings in Dutch oven.
   
   
2. Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes, or until tender.
   
   
3. Whisk together broth and flour until smooth. Add to celery mixture. 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.
   
   Yield: Makes 10 cups