Corn-and-Crab Chowder

Name: Corn-and-Crab Chowder
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Cuisine: Global
Ingredients: 6 slices bacon slices; 2 ribs celery ribs, diced; 907 grams chicken broth; 20 servings Garnish: chopped fresh cilantro; 3 Tbsps all-purpose flour; 59 milliliters chopped fresh cilantro; 710 milliliters fresh corn kernels (6 ears); 1 medium size green bell pepper, diced; 1 jalapeño pepper, seeded and diced; 454 grams fresh lump crabmeat, drained and picked; 1 medium onion, diced; 20 servings Oyster crackers; 0 teaspoons pepper; 1 teaspoons salt; 237 milliliters whipping cream

Corn-and-Crab Chowder might be just the soup you are searching for. This recipe makes 20 servings with 122 calories, 7g of protein, and 8g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of bacon, celery, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Dutch Oven

Saut celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.

Ingredients you will need

Celery

Whisk together broth and flour until smooth.

Ingredients you will need

Broth

All Purpose Flour

Equipment you will use

Whisk

Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated.

Ingredients you will need

Crabmeat