Description
A comforting one-pot crab and corn chowder that evokes summer memories with its creamy texture and hearty ingredients.
Ingredients
- 6 slices bacon, diced
- 16 oz lump crab meat
- 4 tbsp butter
- 8 oz heavy cream
- 8 oz whole milk
- 1/2 cup flour
- 4 large potatoes, peeled and diced
- 1 large onion, diced
- 4 celery ribs, diced
- 6 cups chicken stock
- 2 (14 oz) cans whole kernel corn, drained
- 1 bay leaf
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- Freshly cracked black pepper to taste
Instructions
- In a large stockpot, cook the diced bacon over medium-high heat for about 3 minutes, allowing it to crisp while keeping the fat in the pot.
- Add the butter, onion, celery, corn, potatoes, and your chosen seasonings. Stir often for about 10 minutes until the potatoes start to become tender.
- Sprinkle in the flour, stirring until the vegetables are fully coated. Cook for another minute, ensuring the flour incorporates well.
- Pour in the chicken stock, stirring thoroughly. Bring the mixture to a gentle simmer, and cover the pot. Let it simmer for 20 minutes on medium heat.
- After 20 minutes, add the lump crab meat, milk, and heavy cream. Stir until fully combined, then cover and cook for another 15 minutes.
- Before serving, remove the bay leaf, and season with freshly cracked black pepper to taste.
Notes
For a thicker chowder, simmer uncovered at the end to evaporate moisture. Leftovers can be stored in an airtight container for up to three days.
