Simple Crab and Corn Chowder
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.
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 (light cream)
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.