Crab and corn chowderPosted: May 10, 2011
Finally back to posting! I know I have been a bad blogger and I hope to get better! This recipe is a great way to start blogging again. Found on my iphone, this was easyand VERY quick to make, delicious and was ever good as leftovers. I did add red pepper chunks as suggested in the recipe. A huge hit in our house!
4 slices bacon-I omitted and sauteed the veggies and such in evoo
1 large sweet onion, coarsely chopped
2 cloves garlic, minced
6 cups Swanson(R) Chicken Broth or Natural Goodness(TM) or Certified Organic Chicken Broth
2 teaspoons seafood seasoning
6 red potatoes
2 cups frozen whole kernel corn
1 (8 ounce) container refrigerated pasteurized lump crabmeat
1/2 cup heavy cream-I used ff half and half
I added one red pepper chopped
Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble and set aside. Pour off all but 2 tablespoons of drippings.
Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender.
Stir in the broth, seafood seasoning, potatoes, red pepper, and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender.
Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon.