Crab Corn Chowder

Crab Corn Chowder:

Ingredients:

6 bacon slices 

2 celery ribs, diced 

1 medium-size green bell pepper, diced 

1 medium onion, diced 

1 jalapeño pepper, seeded and diced 

1 (32-oz.) container chicken broth 

3 tablespoons all-purpose flour 

3 cups fresh corn kernels (6 ears) 

1 pound fresh lump crabmeat, drained and picked* 

1 cup whipping cream 

1/4 cup chopped fresh cilantro 

1/2 teaspoon salt 

1/4 teaspoon pepper 

Oyster crackers 

Garnish: chopped fresh cilantro


How to Make It
Step 1

Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.

Step 2

Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.

Step 3

Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers. Garnish, if desired.

Step 4

*1 lb. peeled cooked shrimp or chopped cooked chicken may be substituted