Crab and Corn Chowder
A hearty New England-style chowder combining sweet corn and tender crab in a creamy, bacon-flecked broth. Comfort in a bowl.
Instructions
- 1
Cook bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside.
- 2
Add butter to the bacon fat. Sauté onion and celery until softened, about 5 minutes.
- 3
Sprinkle flour over vegetables and stir for 2 minutes.
- 4
Gradually add chicken stock, stirring constantly. Add potatoes, thyme, and Old Bay.
- 5
Bring to a simmer and cook until potatoes are tender, about 15 minutes.
- 6
Add corn and cream. Simmer 5 minutes more.
- 7
Gently stir in crab meat and heat through. Season with salt and pepper.
- 8
Serve topped with reserved bacon and fresh cracked pepper.
Chef's Tips
- Fresh summer corn makes this chowder extra special.
- For a thicker chowder, mash some of the potatoes against the side of the pot.
- This chowder is even better the next day after flavors meld.
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