Description
A creamy and rich chowder featuring lump crab meat and sweet corn, perfect for a cozy meal.
Ingredients
Scale
- 6 slices bacon, diced
- 16 oz lump crab meat
- 4 tbsp butter
- 8 oz heavy cream
- 8 oz whole milk
- 1/2 cup flour
- 4 large potatoes, peeled and diced
- 1 large onion, diced
- 4 celery ribs, diced
- 6 cups chicken stock
- 2 (14 oz) cans whole kernel corn, drained
- 1 bay leaf
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- Freshly cracked black pepper to taste
Instructions
- In a large stock pot on medium/high heat, cook the bacon for 3 minutes without draining the fat.
- Add butter, onions, celery, corn, potatoes, and seasonings. Stir often until the potatoes start to get tender, about 10 minutes.
- Add flour and stir until vegetables are coated; continue stirring for another minute.
- Add chicken stock and stir well, then let simmer for 20 minutes, covered on medium heat.
- Add crab meat, milk, and heavy cream, stirring until well combined. Cook for another 15 minutes covered.
- Remove bay leaf before serving. Stir gently occasionally to keep the crab intact while warming.
Notes
For a thicker chowder, mix cornstarch with cold water and stir it in while cooking.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg