Sweet corn and tender crab are a culinary match made in heaven, and every bite of this rich chowder is loaded with both. Serve with warm crusty rolls to sop up any leftover broth.
- Prep time 35 minutes
- Total time 50 minutes
Ingredients
Method
In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Using slotted spoon, transfer to paper towel–lined plate. Set aside.
Drain all but 2 tbsp fat from pan; cook onion and celery over medium heat, stirring, until softened, about 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle in flour; cook, stirring, until golden, about 3 minutes.
Stir in potatoes, broth, clam juice, thyme, paprika, pepper, bay leaf and 2 cups water; bring to boil. Reduce heat, partially cover and simmer for 15 minutes.
Stir in bacon, crabmeat, corn and cream; reduce heat to low and cook, stirring occasionally, until heated through, about 7 minutes. Stir in lemon juice; discard bay leaf.
Makes 8 to 10 servings.
Nutritional facts Per each of 10 servings: about
- Fibre 2 g
- Sodium 467 mg
- Sugars 3 g
- Protein 10 g
- Calories 152
- Total fat 5 g
- Potassium 431 mg
- Cholesterol 38 mg
- Saturated fat 2 g
- Total carbohydrate 17 g
%RDI
- Iron 11
- Folate 12
- Calcium 5
- Vitamin A 5
- Vitamin C 15
