Bacon Corn Chowder With Crab

More from this source
Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
746
FAT
106%
CHOL
26%
SOD
40%

Comments

Add a comment

Ingredients for 5 servings

8 ears corn, kernels removed (reserve 4 of the cobs)

1/2 cup celery leaves, chopped

2 cups water

1 cup chicken stock

1 tablespoon extra virgin olive oil (EVOO)

1/2 pound (about 8 slices) bacon, coarsely chopped

3 medium Yukon gold potatoes, peeled and cut into 1 1/2-inch cubes

1 medium onion, chopped

2 cloves garlic, grated

3 ribs celery, chopped

1 small red bell pepper, seeded and finely chopped (about 1/4 cup)

2 small bay leaves

4 sprigs fresh thyme

1 quart milk

1 teaspoon hot sauce, or to taste, depending on how hot you like it

1 cup crab meat, picked clean (optional)

2 tablespoons Old Bay seasoning (optional)

3 scallions, sliced on the bias

You might also like

Corn-And-Crab Chowder
Southern Living
Crab-And-Corn Chowder With Bacon And Chanterell...
Epicurious
Crab And Corn Chowder
Campbell's Kitchen
Crab And Corn Chowder
My Recipes
Easy Corn And Crab Chowder
AllRecipes.com
Sheryl's Corn And Crab Chowder
AllRecipes.com
Skinny Sweet Corn Chowder With Spicy Seared Sea...
The Skinny
Roasted Corn Chowder
Spoon Fork Bacon
Corn & Cheese Chowder
The Pioneer Woman
Corn Chowder
Williams-Sonoma