This hearty dish from the
New England coast is equally suited to the succulent blue crab
of Maryland, the Pacific coast's renowned Dungeness or Alaska's
King! This creamy chowder can stave off winter's gale.
Simple
Crab and Corn Chowder
2 bacon slices, cut into
1/2-inch pieces
1 tablespoon butter
1 large onion, finely chopped
3 tablespoons all-purpose flour
3 cups chicken broth
1 large potato, peeled, cut into 1/4-inch dice
3/4 cup half-and-half
1 (11-ounce) can corn, drained
1/2 red bell pepper, seeded, cut into 1/4-inch dice
1/2 pound cooked crab meat
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 green onions, thinly sliced
- Cook bacon in a large stockpot over medium
heat until golden brown, about 3 minutes; drain and discard excess
fat. Add butter and onion; sauté until soft, about 4 minutes.
Add flour, mix well and cook an additional 3 minutes, stirring
constantly. Add chicken broth and whisk well, then add potato.
- Reduce heat to simmer and cook until potato
is tender, about 12 minutes. Add half and half, corn, bell pepper
and crab. Simmer 5 more minutes or until heated through and bell
pepper is tender. Season with salt and pepper to taste. Garnish
with green onions.
Makes 4 servings.
