Crab Corn Chowder
Crab Corn Chowder might be a good recipe to expand your main course recipe box. This recipe serves 8 and costs $1.84 per serving. One portion of this dish contains roughly 15g of protein, 19g of fat, and a total of 319 calories. This recipe from Taste of Home has 92 fans. A mixture of flour, orange peppers, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns a good spoonacular score of 50%. Try Corn and Crab Chowder, Crab and Corn Chowder, and Corn-and-Crab Chowder for similar recipes.
Servings: 8
Preparation duration: 25 minutes
Ingredients:
6 bacon strips, diced
2 cans (14-3/4 ounces each) cream-style corn
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
1/4 to 1/2 teaspoon cayenne pepper
3 teaspoons chicken bouillon granules
1/2 cup minced chives
1/2 teaspoon dried basil
1/4 cup all-purpose flour
3 cups half-and-half cream
1/2 cup chopped onion
1/3 cup each diced sweet red, yellow and orange peppers
1-1/2 teaspoons seasoned salt
2 cups boiling water
Equipment:
dutch oven
paper towels
frying pan
bowl
Cooking instruction summary:
Directions Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving drippings. In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in cream and corn. Add the seasoned salt, basil and cayenne. Cook for 8-10 minutes or until heated through, stirring occasionally (do not boil). Stir in the crab. Garnish each bowl with bacon and chives. Yield: 8 servings. Originally published as Crab Corn Chowder in Country WomanJanuary/February 2004, p40 Print Add to Recipe Box Email a Friend
Step by step:
1. Dissolve bouillon in water; set aside. In a Dutch oven, cook bacon over medium heat until crisp.
2. Remove bacon to paper towels to drain, reserving drippings.
3. In the same pan, saute peppers and onion in drippings until tender. Stir in flour. Gradually stir in bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Reduce heat; gradually stir in cream and corn.
5. Add the seasoned salt, basil and cayenne. Cook for 8-10 minutes or until heated through, stirring occasionally (do not boil). Stir in the crab.
6. Garnish each bowl with bacon and chives.
Nutrition Information:
covered percent of daily need
