Crab And Corn Chowder With Bacon Recipes

BACON CORN CHOWDER WITH CRAB

Steps:

• Place a large pot over medium-high heat with the four reserved corn cobs, celery leaves, water and chicken stock
• Bring liquid up to a bubble and reduce heat to medium-low
• Simmer and reduce broth until about 1 1/2 cups remain, about 10 minutes
• Keep warm until use
• While broth is simmering, place a heavy-bottomed pot over medium-low heat with 1 turn of the pan of EVOO, about 1 tablespoon
• Cook the bacon until crisp and brown, 4-5 minutes
• Remove bacon from pot with a slotted spoon and drain on a paper towel-lined plate
• Pour off all but 2 tablespoons of the drippings from the pot and add the potato, onion, garlic, celery, red pepper, bay leaves, thyme sprigs and corn kernels to the pot
• Saut over medium-high heat until vegetables begin to soften, about 5 minutes
• Add milk, hot sauce and corn broth and bring to a bubble
• Reduce heat to medium-low, and simmer chowder until potatoes are tender, about 15 minutes
• If using crab, place into a small bowl and toss with Old Bay seasoning
• Serve chowder garnished with crab, a pinch of scallions and some of the crispy bacon

EASY CORN AND CRAB CHOWDER

Steps:

• Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
• In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
• Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
• When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
• For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

CORN CHOWDER WITH BACON

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

CRAB AND CORN CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

CRAB AND CORN CHOWDER WITH BACON

Steps:

• Sauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes. Add potatoes and stir until coated. Add clam juice; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
• Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes. Season to taste with salt and pepper. Ladle chowder equally into 6 bowls. Garnish with remaining bacon and serve.

BACON AND CRAB CHOWDER

Steps:

• Put a medium pot over med-high heat, add a drizzle of olive oil and cook the bacon until it is crisp. Remove and drain on paper towels.
• Pour off a little of the bacon fat. Add the potatoes, onion, celery bell pepper and bay leaf, season with salt and pepper and cook until the vegetables are softened.
• Stir in flour and cook for 2 minutes. Add the chicken broth and stir with a wooden spoon, scraping up all the brown bits at the bottom of the pan.
• Add the milk and bring to a simmer.
• Break up the crab meat with your fingers, removing any shell bits. Combine with the thyme and Old Bay.
• Stir the crab meat into the pot and simmer 6-7 minutes, until the potatoes are fork-tender and the soup has thickened.
• Finish the chowder with the sherry and serve with the bacon, chives and oyster crackers.