You Want a Rich and Satisfying Chowder

December 3, 2009 by

"Oh the weather outside is frightful ..."

And there's nothing better to get that chill out of you than a steamy bowl of soup.

But tonight an ordinary soup just won't do.  You want something hearty.  Something rich and full of flavor.

A chowder perhaps?

When the whether turns cold I start pulling out my soup, stew and chili recipes.  Nothing warms you up more than holding on to a warm bowl.  Especially when what's inside is a culinary delight.

What I love about this crab and corn chowder recipe (aside from the AMAZING flavor) is that it's easy to make, and at the same time quite impressive.  Plus since it doesn't use cream or a ridiculous amount of butter, it doesn't leave you feeling sick to your stomach afterwards, like other heavy cream-based soups.

So the next time you want a rich and satisfying soup to get the chill out of your bones, go ahead and take out your favorite "eat on your lap" soup bowls so you can hold on with one hand while you eat with the other. You have the perfect crab and corn chowder that will have you feeling satisfied in no time.

Until our next meal,

Rebecca

Crab and Corn Chowder

Ingredients

Crab and Corn Chowder

Crab and Corn Chowder

  • 1 Potato, Peeled and Cubed
  • 5 Slices of Bacon, Diced
  • 1/2 Onion, Chopped
  • 1 6 oz Can Crab Meat, Drained
  • 1/2 Tsp Parsley Flakes
  • 1/3 Cup All-Purpose Flour
  • 1/4 Cup Dry White Wine (Optional)
  • 1 Cube Chicken Bouillon
  • 1 1/2 Cups Milk
  • 1 15 Oz Can Creamed Corn
  • Salt and Pepper to Taste

Directions

  1. Put the potatoes in a bowl, cover with a wet paper towel, and microwave until tender, approximately 1 minute.
  2. In a sauté pan, cook bacon over medium heat until heated through.
  3. Add onions and cook until onions are clear, stirring frequently.
  4. Stir in the crabmeat and parsley flakes, and set aside.
  5. Dissolve bouillon in the milk, and set aside.
  6. In a large stock pot, melt butter over low heat. Whisk in flour until mixture is creamy, and is yellowish beige in color.
  7. Stir in the wine and whisk until flour mixture is crumbly.
  8. Slowly whisk in the milk, and continue whisking until all lumps are eliminated.
  9. When the mixture is hot, stir in the bacon mixture, potatoes and creamed corn.
  10. Season with salt and pepper to taste and simmer for 10 more minutes.

Alternatives: Stir in 2 cans of crab for a stronger taste, or try it with cubed or shredded cooked chicken instead of crab.

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