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Crab and Corn Chowder with Bacon
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This is really good and easy!


Serves/Makes:6 or more

  • 6 oz (168 grm). bacon, cuth into 1/2 inch pieces
  • 1 large onion, chopped
  • 1 lb (.5 kg). red-skinned potatoes, unpeeled, diced
  • 1-1/2 cups (350 ml) bottled clam juice
  • 3-1/2 cups (825 ml) half and half
  • 1 lb (.5 kg). fresh or frozen corn kernals
  • 1 lb (.5 kg). fresh crabmeat, coarsely flaked or chopped
  • 3 tbsp (45 ml) chopped fresh thyme
  • Saute bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes.
  • Using slotted spoon, transfer bacon to paper towels to drain.
  • Pour off all but 3 tbsp (45 ml) bacon fat.
  • Add onion to drippings in saucepan and saute until beginning to soften, about 3 minutes.
  • Add potatoes and stir until coated.
  • Add clam juice; bring to a boil.
  • Reduce heat to medium-low, cover, and simmer 10 minutes.
  • Add half and half, corn, crab, fresh thyme and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes.
  • Season to taste with salt and pepper.
  • Ladle chowder into bowls.
  • Garnish with remaining bacon and serve.
I garnished with bacon and it just sank so I think I would just throw it all in next time.

From Bon Appetit magazine, September 2004. Suggested served with flaky biscuits, and a baby spinach salad with roasted red peppers.

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