Easy Corn And Crab Chowder
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
63
Spice
48
Sweetness
53
Sourness
49
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
170 g
Crab Meat (can, drained)1 tsp
Parsley Flakes2 tbsps
Butter1 cup
All-Purpose Flour1.5 cups
Milk430 g
Creamed Corn (can)1
SaltDirections:
1
Wrap potato cubes in plastic wrap, and microwave for 30 seconds
2
Set aside
3
In a saute pan, cook bacon over medium heat until heated through, and add chopped onions
4
Cook and stir until onions are clear
5
Stir in crab meat and parsley flakes
6
Set aside
7
Meanwhile, melt butter in a large stock pot over low heat
8
Whisk in flour until mixture becomes creamy and takes on a eggshell color
9
Continue to cook for a few more minutes, stirring occasionally
10
Stir in wine
11
Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk
12
Mix well in order to eliminate all lumps
13
When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn
14
Season with salt and pepper to taste, and simmer for 10 minutes
15
For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon