Description
A creamy, savory chowder filled with lump crab meat and fresh vegetables, perfect for chilly evenings.
Ingredients
Scale
- 6 slices bacon, diced
- 16 oz lump crab meat
- 4 tbsp butter
- 8 oz heavy cream
- 8 oz whole milk
- 1/2 cup flour
- 4 large potatoes, peeled and diced
- 1 large onion, diced
- 4 celery ribs, diced
- 6 cups chicken stock
- 2 14 oz cans whole kernel corn, drained
- 1 bay leaf
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- Freshly cracked black pepper to taste
Instructions
- In a large stock pot on medium/high heat, cook bacon for 3 minutes without draining the fat.
- Add butter, onions, celery, corn, potatoes, and seasonings. Stir often until the potatoes start to get tender, about 10 minutes.
- Add flour and stir until vegetables are coated, then stir for an additional minute.
- Add chicken stock and stir well.
- Let simmer for 20 minutes, covered on medium heat.
- Then, add crab meat, milk, and heavy cream, stirring until well combined.
- Cook for 15 minutes covered.
- Remove the bay leaf before serving.
Notes
Stir frequently during the cooking process to ensure even cooking and melded flavors.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg