The rich taste of this easy-to-make crab and corn chowder will have you feeling satisfied in no time. It's complete enough for a meal, and at the same time would be perfect for an amazing first course.
Ingredients
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
- Put the potatoes in a bowl, cover with a wet paper towel, and microwave until tender, approximately 1 minute.
- In a sauté pan, cook bacon over medium heat until heated through.
- Add onions and cook until onions are clear, stirring frequently.
- Stir in the crabmeat and parsley flakes, and set aside.
- Dissolve bouillon in the milk, and set aside.
- In a large stock pot, melt butter over low heat. Whisk in flour until mixture is creamy, and is yellowish beige in color.
- Stir in the wine and whisk until flour mixture is crumbly.
- Slowly whisk in the milk, and continue whisking until all lumps are eliminated.
- When the mixture is hot, stir in the bacon mixture, potatoes and creamed corn.
- 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.
