Crab and Corn Chowder
I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook— but had never been written down, until now!
Ingredients
- 1 medium onion, chopped
- 5 tablespoons butter
- 1/3 cup all-purpose flour
- 3-1/2 cups milk
- 4 bacon strips, cooked and crumbled
- 2 cans (6 ounces each) crabmeat, drained
- 2 medium potatoes, diced
- 1 small green peppeer, chopped
- 1 celery rib, chopped
- 1 can (8-1/4 ounces) whole kernel corn, drained
- 1 cup half-and-half cream
- 1 bay leaf
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon ground nutmeg
- 1/4 teaspoon white pepper
Reviews
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Excellent receipe!! Added black pepper and red pepperto add little more spice.
Good recipe, pretty bad directions.Recommend sauteing the celery with the onions otherwise they are a bit too crunchy.
This recipe is so wonderful!! It tastes just like the best crab corn chowder I had ever eaten in a restaurant in Louisiana....Its the best!