Corn and Crab Chowder
Luscious corn and crab chowder combines lump and claw crab meat, bacon, vegetables, seasonings, and cream for a velvety smooth dish.
- ½ cup unsalted butter
- ½ cup all purpose flour
- 3 cups seafood stock
- 2 cups chicken broth
- ½ lb. about 3-5 red skinned potatoes, cubed
- 2 carrots peeled and sliced
- 1 celery rib diced
- 4 slices of bacon cooked and chopped
- 2 cups frozen whole kernel corn
- ½ pound lump crabmeat
- ½ pound claw crabmeat
- 4 slices of bacon cooked and chopped
- 1 teaspoon liquid crab boil
- 1 tablespoon Creole or Old Bay seasoning
- Zest of one lemon
- 2 cups heavy cream
- Chopped fresh parsley and additional bacon for garnish optional
In a large stock pot, melt butter over medium heat. Gradually add flour and whisk together until mixture begins to thicken, forming a roux.
Add seafood stock, chicken stock, potatoes, carrots, and celery. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring frequently.
Add corn and continue cooking for an additional 15 minutes. Add the crabmeat, bacon, crab boil, Creole or Old Bay seasoning, and lemon zest.
Remove the pan from the heat. Add the cream and stir until cream is well-incorporated and chowder is heated through. Ladle into bowls and garnish with parsley if desired.
Serving: 2cups | Calories: 478kcal | Carbohydrates: 21g | Protein: 31g | Fat: 30g | Saturated Fat: 19g | Trans Fat: 1.1g | Cholesterol: 231mg | Sodium: 705mg | Potassium: 908mg | Fiber: 1.9g | Sugar: 5.2g | Vitamin A: 1050IU | Vitamin C: 19mg | Calcium: 240mg | Iron: 1.6mg