Crab and Corn Chowder with Bacon
Ingredients
- 6 oz bacon, cut into 1/2 inch pieces
- 1 large onion, chopped
- 1 pound red-skinned potatoes, unpeeled diced
- 2 1/2 cups bottled clam juice
- 3 1/2 cups half-and-half
- 1 pound fresh or prozen corn kernels
- 1 pound fresh crabmeat, coarsely flaked or chopped
- 3 tbsp fresh thyme, chopped
Instructions
- Sauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes. Add potatoes and stir until coated. Add clam juice; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
- Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes. Season to taste with salt and pepper. Ladle chowder equally into 6 bowls. Garnish with remaining bacon and serve.
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