Crab Corn Chowder
Author: John Lester
Recipe type: Soup
Cuisine: American
Serves: 6 servings
- 6 cobs corn
- 4 Slices Bacon
- 1 Red Onion
- 1 Clove Garlic.
- 2 Tablespoons Flour
- 1 pound Red Potatoes, cut into 1-inch cubes
- 3½ Cups Chicken Broth
- 2 Cups Half-and-Half
- 1 pound Crab Claw Meat
- 2 Tomatoes, diced
- 10 Basil leaves, chiffonade
- Strip Corn from 6 cobs - reserve cobs
- In a stockpot,over medium-high heat fry Bacon.
- Set bacon aside, then saute onion in Bacon Fat.
- When onion begins to soften, stir in Garlic.
- Add Flour, stirring to coat onions.
- Stir in Chicken Broth, Half-and-Half, Corn, Corn Cobs, Red Potatoes.
- Bring to a boil over high heat.
- Reduce heat, cover, and simmer for 15 minutes, or until potatoes are easily pierced with a fork.
- Remove and discard corn cobs.
- Stir in Crab Claw Meat, Tomatoes.
- Top with Crumbled Bacon and Basil.
Recipe by Create Amazing Meals at https://createamazingmeals.com/2011/11/blue-cheese-salad-and-crab-corn-chowder.html
3.2.2925