Crab and Corn Chowder

Name: Crab and Corn Chowder
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 4 slices bacon; 1 liters Swanson® Chicken Broth or Natural or Certified Organic Chicken Broth; 473 milliliters frozen whole kernel corn; 2 cloves garlic, minced; 118 milliliters heavy cream; 227 grams refrigerated pasteurized lump crabmeat; 6 red potatoes; 2 teaspoons seafood seasoning; 1 large sweet onion, coarsely chopped

Crab and Corn Chowder might be just the main course you are searching for. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 387 calories, 16g of protein, and 15g of fat. It is a good option if you're following a gluten free diet. A mixture of pasteurized lump crabmeat, certified chicken broth, heavy cream, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until the bacon is crisp.

Ingredients you will need

Bacon

Equipment you will use

Sauce Pan

Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble and set aside.

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Bacon

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Tongs

Paper Towels

Pour off all but 2 tablespoons of drippings.

Reduce the heat to medium.

Add the onions and garlic and cook in the hot bacon drippings until tender.

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Bacon Drippings

Garlic

Onion

Stir in the broth, seafood seasoning, potatoes and corn.

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Seafood Seasoning

Potato

Broth

Corn

Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender.

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Potato

Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon.

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Crabmeat

Chowder

Bacon

Cream

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Bowl

Equipment

Ingredients

Servings:

4slices

bacon 1liters

Swanson® Chicken Broth or Natural or Certified Organic Chicken Broth 473milliliters

frozen whole kernel corn 2cloves

garlic, minced 118milliliters

heavy cream 227grams

refrigerated pasteurized lump crabmeat 6

red potatoes 2teaspoons

seafood seasoning 1large

sweet onion, coarsely chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.