Description
Crab-and-Corn Chowder is a rich and flavorful dish that combines sweet corn, lump crabmeat, and smoky bacon with a touch of heat from jalapeño and Old Bay seasoning. This hearty chowder is perfect for weeknight dinners, alfresco summer gatherings, or cozy fall evenings. Serve it with crusty bread or a side salad for a complete meal.
Ingredients
Units
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- For the Chowder Base:
- 4 slices bacon, chopped
- 1 red bell pepper, diced
- 1 yellow onion, finely chopped
- 2 celery stalks, diced
- 1 small jalapeño chili, minced
- For the Chowder:
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 3 cups fresh corn kernels (or frozen, thawed)
- 1 pound fresh lump crabmeat
- 1 cup heavy whipping cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Old Bay seasoning (or more to taste)
- 1/4 teaspoon black pepper
- Garnishes:
- 2 tablespoons fresh cilantro, chopped
- Oyster crackers
Instructions
- Cook the Bacon:
In a medium-sized Dutch oven, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of the bacon drippings in the pot. - Sauté the Vegetables:
Add the red bell pepper, onion, celery, and jalapeño to the reserved drippings. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes. - Thicken the Chowder:
In a separate bowl, whisk together the chicken stock and flour until smooth. Stir this mixture into the pot with the vegetables. Add the corn, bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally. - Add Crab and Cream:
Gently stir in the crabmeat, heavy cream, salt, Old Bay seasoning, and black pepper. Cook over low heat, stirring often, until the crab is heated through, about 5 minutes. Stir in fresh cilantro. - Serve:
Divide the chowder into bowls. Garnish with the crispy bacon, additional cilantro, and oyster crackers.