Crab & Corn Chowder With Bacon

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"This easy chowder is best made a day ahead to allow the flavors to marry. I like to add a little cayenne or red pepper flakes to add a bit of heat."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (440 g)
  • Calories 717
  • Total Fat - 30 g
  • Saturated Fat - 14.3 g
  • Cholesterol - 83.4 mg
  • Sodium - 568.4 mg
  • Total Carbohydrate - 92.4 g
  • Dietary Fiber - 11.1 g
  • Sugars - 12.5 g
  • Protein - 22.1 g
  • Calcium - 193.9 mg
  • Iron - 3.6 mg
  • Vitamin C - 35 mg
  • Thiamin - 0.4 mg

Step 1

Sauté 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.

Step 2

Pour off all but 3 tablespoons bacon fat.

Step 3

Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes.

Step 4

Add potatoes and stir until coated.

Step 5

Add clam juice; bring to boil.

Step 6

Reduce heat to medium-low, cover, and simmer 10 minutes.

Step 7

Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes.

Step 8

Season to taste with salt and pepper.

Step 9

Ladle chowder equally into 6 bowls.

Step 10

Garnish with remaining bacon and serve.

Tips & Variations


No special items needed.

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