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Corn and Crab Chowder

January 7th, 2014 · No Comments · Uncategorized

Corn and Crab Chowder
Recipe type: Soup
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 8
Tasty surprisingly creamy crab and corn chowder, made gluten-free, and adapted from <a href="">Tracey's Culinary Adventures</a>
  • 4 Slices Bacon, cut into ½ to 1-inch pieces
  • 2 jalapenos, seeds and ribs removed, minced
  • 1 medium onion, diced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp turbinado sugar
  • 1 (16oz) package frozen white corn kernels, thawed
  • 1 pint of half-and-half, divided ¾ to ¼
  • 16oz red-skinned potatoes, washed and cut into ½ to 1-inch pieces
  • 3 cups low-sodium chicken broth
  • 2 tbsp Cup-4-Cup Gluten Free Flour
  • 16 oz lump crab meat
  1. Set a large saucepan over medium heat and add the bacon.
  2. Cook until crisp, stirring occasionally, then transfer to a paper towel-lined plate.
  3. Drain until all but 1 tbsp of the bacon fat from the pot.
  4. Add the jalapeno, onion, salt, pepper and sugar to the bacon fat in the pan.
  5. Cook for about 4 minutes or until vegetables are tender.
  6. Stir in the corn kernels and continue to cook for 2 more minutes.
  7. Transfer ¾ cup of the corn mixture from the pan to your food processor and add ¾ pint of the half-and-half as well.
  8. Pulse until smooth then set aside.
  9. Add the potatoes to the pan and cook for 3 minutes then mix in the chicken broth.
  10. Bring the mixture to a boil and cook for 4-5 minutes, or until the potatoes are nearly fork tender.
  11. Whisk the remaining ¼ pint of half-and-half and the Cup-4-Cup flour together in a small bowl until well combined.
  12. Add to the pan and cook, stirring constantly, for about 1 minute or until the chowder thickens slightly.
  13. Return the pureed corn mixture to the pan along with the crab meat.
  14. Cook until heated through, about 5 minutes, or until everything is tender.
  15. Serve bowls of the chowder garnished with the bacon.



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