Making crab and corn chowder sounds like so much work! But, with this simple recipe, you will have your chowder in no time. The whole thing takes less than an hour and the taste is superb. It’s meant for 6 servings and you can even take it with you at work.
Ingredients
- 2 cups frozen whole kernel corn
- 4 slices bacon
- 7 red potatoes cut into small pieces
- 2 cloves minced garlic
- 8-oz pasteurized, refrigerated lump crabmeat
- 1 chopped medium onion
- 6 cups chicken broth
- 1/2 cup heavy cream
- 2 teaspoons seafood seasoning
Instructions
Turn on the stove to medium-high heat and start cooking the bacon. After 5 minutes you can set it on the side on a plate.
Save 2 tablespoons of the liquid in the pan and remove the rest. Lower the heat and cook the garlic together with the onion. Once they become soft you can pour in the potatoes, broth, seafood seasoning and corn.
Wait for the chowder to start boiling and lower the heat. Let it cook for 15 minutes while also mixing it several times.
When the time is up, include the crabmeat with the heavy cream. Continue cooking for 5 more minutes. The crab and corn chowder is ready!
Garnish each plate with some bacon on top to make it even better.
