Fish

Corn and Crab Chowder is for Soup.

Corn and Crab Chowder takes 10 minutes to prepare.

Corn and Crab Chowder takes 30 minutes to cook.

Corn and Crab Chowder makes 4 servings.

The ingredients for Corn and Crab Chowder are:

4 slices Bacon
1 clove of Garlic
2 Ribs of Celery
2 Potatoes
1 Onion
1 Small Red Bell Pepper
1 Small Jalapeno
3 Ears of Corn, or 2 Cups Frozen Corn
1 Bay Leaf
1/4 tsp dried Thyme
1 tbs Old Bay
2 tbs Flour
8 oz Crab Meat
1 Can Cream Corn
2 Cups Reduced Sodium Chicken Broth
2 Cups 2% Milk
Salt and Pepper To Taste
Hot Sauce To Pass at Table

Here is how you make Corn and Crab Chowder:

Cook Bacon. Remove from pan and reserve 2 tablespoons of drippings.Add chopped celery, onion, red bell pepper, and jalapenjo to pan. Cook until tender. Meanwhile, prick potatoes and put in microwave on high for 5-6 minutes. Once cooled down, chop potatoes and add to pan. Add bay leaf and season with old bay seasoning and thyme. Cook 5 minutes.Roast corn on a baking sheet in a 350 degree oven for 5 minutes. (if using frozen, skip this step.) Add flour, cook for 1-2 minutes more.Add chicken stock and bring to boil. Cook covered 10 minutes and uncovered 5 minutes.Stir in milk, creamed corn and corn. Cook until thick. Add crab to hot chowder. Turn off heat. Season to taste with salt and pepper.Number of Servings: 4Recipe submitted by SparkPeople user BEFFY7.

The nutritional information for Corn and Crab Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 466.7

• Total Fat: 6.9 g
• Cholesterol: 56.9 mg
• Sodium: 919.6 mg
• Total Carbs: 75.3 g
• Dietary Fiber: 8.5 g
• Protein: 27.7 g