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Sunday, March 27

Crab & corn chowder II

Bacon
6 slices
Celery ribs, diced
2
Bell pepper, green, diced
1
Onion, diced
1
Jalapeño pepper, seeded, diced
1
Chicken broth
32 ounces
Flour, all-purpose
3 tablespoons
Corn kernels, fresh
3 cups
Crabmeat, fresh, lump, drained, picked
1 pound
Cream
1 cup
Cilantro, fresh, chopped
¼ cup
Salt
½ teaspoon
Pepper, freshly ground
¼ teaspoon
  1. In a large Dutch oven over medium heat, cook bacon for 8 to 10 minutes, or until crispy.
  2. Remove bacon and drain on paper towels; reserve 2 tablespoons drippings in the Dutch oven.
  3. Sauté celery, peppers, and onion for 5 to 6 minutes, or until tender.
  4. Whisk together broth and flour until smooth; add to vegetables.
  5. Stir in corn.
  6. Bring to a boil; reduce heat, and simmer, stirring occasionally, for 30 minutes.
  7. Gently stir in crabmeat, cream, cilantro, salt, and pepper; cook for another 4 to 5 minutes, or until heated thoroughly.
  8. Serve warm with crumbled bacon and oyster crackers.
Recipe from Southern Living 1001 Ways to Cook Southern.

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