Crab & Corn Chowder With Bacon
January 31, 2021
"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."
- 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
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.
Pour off all but 3 tablespoons bacon fat.
Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes.
Add potatoes and stir until coated.
Add clam juice; bring to 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 equally into 6 bowls.
Garnish with remaining bacon and serve.
Tips & Variations
No special items needed.