Description:

This is really good and easy!

Source:

susanm

Serves/Makes:6 or more

Ingredients

• 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

Preparation

• 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.

Comments

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.