Turn a bowl of corn chowder into dinner with the addition of fresh lump crabmeat and bacon.

Marge Perry

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Yield:
Makes 6 servings (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the bacon over medium heat in a large soup pot. Remove bacon from the pot and place it on a paper towel to drain.

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  • Add the onion, celery, and fresh thyme to the soup pot; cook 3–4 minutes until softened.

  • Whisk the milk and flour together; add to the pot. Add the chicken broth and potatoes, and bring the mixture to a boil, stirring frequently. Reduce the heat to low, cover the pot, and simmer until the potatoes are cooked through and the soup is thickened, about 15 minutes.

  • Chop the bacon.

  • Add the corn and cook 5 minutes. Stir in the crab, cilantro, lime juice, salt, and bacon; cook 2 minutes until heated through. Serve with crackers or flatbread, if desired.

Nutrition Facts

276 calories; fat 6g; saturated fat 2g; mono fat 2g; poly fat 1g; protein 24g; carbohydrates 33g; fiber 3g; cholesterol 57mg; iron 2mg; sodium 511mg; calcium 179mg.
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