Crab Corn Chowder Recipe
No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of this satisfying chowder from Sarah McClanahan of Raleigh, North Carolina in no time. Canned corn and crab blend beautifully in the creamy colorful soup, she says. "It's truly one of the best I've ever tasted."
- 3 teaspoons chicken bouillon granules
- 2 cups boiling water
- 6 bacon strips, diced
- 1/3 cup each diced sweet red, yellow and orange peppers
- 1/2 cup chopped onion
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 3 cups half-and-half cream
- 2 cans (14-3/4 ounces each) cream-style corn
- 1-1/2 teaspoons seasoned salt
- 1/2 teaspoon dried basil
- 1/4 to 1/2 teaspoon cayenne pepper
- 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
- 1/2 cup minced chives
- Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings.
- In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook for 8-10 minutes or until heated through, stirring occasionally (do not boil). Stir in the crab. Garnish each bowl with bacon and chives. Yield: 8 servings.
Originally published as Crab Corn Chowder in Country Woman January/February 2004, p40
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