Delicious Crab Corn Chowder loaded with crab, corn and potatoes and topped with bacon … it’s a satisfying hearty meal!
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Crab is another one of my all-time favorite summer foods (I guess I can blame growing up in Virginia with yummy, sweet Maryland crabs for that).
Normally, I make crab cakes or crab and asparagus soup, but today I was in the mood for something more hearty (don’t ask me why because it is still hot here – although less humidity than a few days ago – in SW Florida), so I made Crab Corn Chowder with Bacon.
I don’t know what I was waiting for. Let me just say that this chowder was nothing short of phenomenal. All the flavors married so well, and I loved that you could taste the individual ingredients. The crab, the corn, the potatoes, the onion, the garlic, the wine…all off them working together in perfect harmony, but none overpowering the other.
I’ll be making this again and again!
Crab and Corn Chowder
Serves: 6 servings
3 cups frozen corn kernels
3/4 pound potatoes, peeled and cut into 1/2-inch dice
1 medium onion, diced
2 garlic cloves, minced
3 Tablespoons gluten free all-purpose flour
4 cups chicken broth
1 cup dry white wine (optional)
½ teaspoon celery salt
4 fresh thyme sprigs (or 1 teaspoon dried)
1 Bay leaf
8 oz. fresh lump crab meat, shell pieces removed
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
4 slices bacon, chopped and cooked for garnish, optional
fresh parsley, chopped for garnish, optional
Remove the husks and silk and discard. Cut the kernels from the cob and scrape the corn milk from the cob. Set aside.
Bring a large saucepan three-quarters full of salted water to a boil. Add the potatoes and cook until tender, about 10-15 minutes. Drain and set aside.
In a soup pot over medium heat, add the onions to 1 Tablespoon olive oil and sauté until the onions are tender and lightly browned, about 5-6 minutes. Add garlic and stir for 1 minute until fragrant. Sprinkle flour over the onions and cook for 2 minutes stirring constantly.
Add chicken broth, wine, celery salt, thyme, and bay leaf, scraping up any browned bits from the pan.
Reserve 1 cup corn for a garnish. Add the remaining corn to broth and simmer until reduced by one quarter, about 15 minutes. Remove bay leaf. In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth.
Return pureed soup to pot. Add the cream, crab meat, reserved corn, and the potatoes. Season to taste with salt and pepper. Heat over medium high heat just until hot, 3 to 4 minutes. Serve immediately, garnished with bacon and parsley.
What’s your favorite way to enjoy crab?
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