Corn-Bacon-Crab Chowder MAKES 16 TO 20 SERVINGS
INGREDIENTS
•
¾ pound bacon
•
1 cup butter
•
2 cups all-purpose flour
•
4 cups chopped yellow onion
•
½ cup chopped red bell pepper
•
8 cups warm whole milk (105° to 110°)
•
8 cups water
•
3 (15.25-ounce) cans whole kernel corn
•
3 (10.75-ounce) cans cream of chicken soup
•
2 (14.75-ounce) cans cream-style corn
•
1 (8-ounce) jar Cheddar-flavor cheese dip*
•
¼ cup Lea and Perkins Marinade for chicken
•
¼ cup hot sauce
•
2 tablespoons chicken bouillon granules
•
¼ teaspoon garlic powder
•
¼ teaspoon seasoned salt
•
2 pounds lump crabmeat, picked free of shells
•
1 teaspoon ground black pepper
•
½ teaspoon salt
•
Garnish: crumbled bacon, chopped red bell pepper
Comments & Reviews
Just A Pinch Sweepstakes