Description
A warm and comforting chowder that combines the sweetness of corn with tender crab meat, perfect for chilly evenings.
Ingredients
- 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
- Cook the diced bacon in a large stockpot over medium-high heat for about 3 minutes until crispy.
- Add the butter, onion, celery, corn, potatoes, and seasonings. Stir often for about 10 minutes until potatoes start to become tender.
- Sprinkle in the flour, stirring until vegetables are coated, and cook for another minute.
- Pour in the chicken stock, stirring thoroughly. Bring to a gentle simmer, cover, and let it simmer for 20 minutes.
- Add the lump crab meat, milk, and heavy cream. Stir until fully combined and cook for another 15 minutes.
- Remove the bay leaf and season with freshly cracked black pepper to taste before serving.
Notes
Use fresh crab meat for the best flavor. Adjust thickness by varying the amount of flour and liquid used.