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New England Crab & Corn Chowder
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This hearty dish from the New England coast is equally suited to the succulent blue crab of Maryland, the Pacific coast's renowned Dungeness or Alaska's King!
Estimated Times
Preparation time: 20 mins
Cooking time: 30 mins
2 bacon slices, cut into 1/2-inch pieces
1 tablespoon butter
1 large onion, peeled and finely chopped
3 tablespoons flour
3 cups chicken broth
1 large potato, peeled, cut into 1/4-inch dice
3/4 cup half-and-half
1 11-oz. can corn, drained
1/2 red bell pepper, seeded, cut into ¼-inch dice
1/2 pound cooked crab meat, canned or fresh
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 green onions, thinly sliced
Cook bacon in a large stockpot over medium heat until golden brown, about 3 minutes; drain and discard excess fat. Add butter and onion; sauté until soft, about 4 minutes. Add flour, mix well and cook an additional 3 minutes, stirring constantly. Add chicken broth and whisk well, then add potato.
Reduce heat to simmer and cook until potato is tender, about 12 minutes. Add half and half, corn, bell pepper and crab. Simmer 5 more minutes or until heated through and bell pepper is tender. Season with salt and pepper to taste. Garnish with green onions.
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