Best Crab and Corn Chowder
This rich and creamy soup is packed with fresh corn and sweet crab meat. You won't be able to stop slurping this one!
Servings 4 Servings
Calories 467kcal
Ingredients
- 8 Slices Bacon Cooked Crisp
- 2 Stalks Celery Diced
- 1 Onion Diced
- 1 Bell Pepper Diced
- 1 Jalapeno Seeds Removed, Finely Diced
- 2 Tablespoons All Purpose Flour
- 4 Cups Low Sodium Chicken Broth
- 4 Ears Corn Sliced off the Cob (or 2 cups frozen corn)
- ¾ Cup Heavy Cream
- ½ Tablespoon Old bay Seasoning
- ¼ Teaspoon Cumin
- 12 Ounces Fresh Lump Crab Meat
- Salt/Pepper To Taste
Instructions
- Cook bacon until crisp. Reserve 1-2 tablespoons of grease. You can also use an equal amount of butter if desired.
- Cut corn off the cob. Using the dull side of your knife press and release the milk remaining on the cob. Put in same bowl as the corn. Reserve cobs.
- Use reserved grease to cook onion, celery, bell pepper, and jalapeno until softened.
- Add the flour and cook for one more minute. Then whisk in broth a little at a time.
- Add in corn salt, pepper, cumin, and Old Bay seasoning.
- Cut cobs into halves or thirds and into pot. Bring to boil. Reduce to simmer for 15-20 minutes.
- Stir in crab and heavy cream. Simmer for around 3-5 more minutes.
- Remove cobs. Garnish with bacon, and oyster crackers. Enjoy!
Notes
Nutrition
Calories: 467kcal | Carbohydrates: 13g | Protein: 13g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 105mg | Sodium: 448mg | Potassium: 498mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2337IU | Vitamin C: 45mg | Calcium: 53mg | Iron: 1mg