Crab And Corn Chowder With Bacon
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Sauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes
2
Using slotted spoon, transfer bacon to paper towels to drain
3
Pour off all but 3 tablespoons bacon fat
4
Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes
5
Add potatoes and stir until coated
6
Add clam juice; bring to boil
7
Reduce heat to medium-low, cover, and simmer 10 minutes
8
Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes
9
Season to taste with salt and pepper
10
Ladle chowder equally into 6 bowls
11
Garnish with remaining bacon and serve
12
Sauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes
13
Using slotted spoon, transfer bacon to paper towels to drain
14
Pour off all but 3 tablespoons bacon fat
15
Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes
16
Add potatoes and stir until coated
17
Add clam juice; bring to boil
18
Reduce heat to medium-low, cover, and simmer 10 minutes
19
Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes
20
Season to taste with salt and pepper
21
Ladle chowder equally into 6 bowls
22
Garnish with remaining bacon and serve