Seafood

Corn & Crab Chowder

by on Oct.18, 2011, under Entrees, Seafood, Soup

Ingredients:
4 slices of bacon, cut up
2 tablespoons of butter
3/4 cup of chopped onion
1/2 cup of chopped celery
1/4 cup of all purpose flour
2 cups of chicken stock or broth
1 1/2 cups of diced raw potato
1 can of whole kernel corn, drained
1 can of creamed corn
1 teaspoon kosher salt
5 turns of the pepper grinder
1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
1/4 teaspoon of Old Bay seasoning
2 cups of warmed half and half
1 pound of fresh crab, picked over for shell, (set aside a few pinches for garnish)
1/4 cup of sliced green onion
1-2 tablespoons of dried parsley
Reserved crab and extra sprinkle of Cajun seasoning, for garnish

Instructions:
Cut the bacon into small pieces and saute until cooked but not crisp. Add the butter, onion and celery and cook until tender, about 4 minutes. Stir in the flour, until well blended. Cook and stir for about 5 minutes to cook the flour. Stir in the broth a little at a time until mixture is smooth. Add the potatoes, increase heat and bring to a boil; reduce heat and simmer for about 10 minutes, stirring several times. Stir in the corn, seasonings and half and half. Bring back up to a boil, reduce back to a simmer and gently fold in the crab. Stir in green onion and parsley; simmer for about 10 minutes or until crab is warmed through. Garnish with a pinch of crab and a sprinkle of Cajun seasoning.

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