Crab and Corn Chowder with Bacon
- 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.