Corn/Crabmeat Chowder

1
Reta Smith

By
@bob

I am trying to enter this into the Savory Soup Spectacular!!! It truly is worth sharing.

Blue Ribbon Recipe

We first prepared this soup on a especially cold afternoon. With the very first bite of this creamy chowder we felt warmed through-and-through. Ahhh... pretty close to pure happiness... The Test Kitchen


Rating:

★★★★★ 5 votes

Comments:
Serves:
6-8
Prep:
15 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • 6 slice
    Precooked Bacon, thinly sliced (Ready to heat)
  • 1 c
    Onion, Chopped
  • 1/2
    Medium Green Pepper
  • 1/2 c
    Celery, Chopped
  • 6
    Medium Potatoes, Peeled & Cubed
  • 4 c
    Fat-Free Chicken Broth, or 1-32oz container
  • 2-3 Tbsp
    Packaged Peppered Gravy Mix or White Country Gravy Mix
  • 1 pt
    Fat-Free Half-n-Half
  • 2-12oz can(s)
    Shoepeg Corn
  • 1-4oz jar(s)
    Diced Pimento
  • 2-3oz can(s)
    Crabmeat, Drained
  • 1/2-1 tsp
    Tabasco Sauce, or to taste
  • 1 Tbsp
    Lemon Juice
  • ·
    Salt & Pepper to Taste
  • 1-2
    Green Onions, thinly sliced, for garnish

How to Make Corn/Crabmeat Chowder

Step-by-Step

  1. Saute bacon pieces, onion, pepper & celery until tender. Remove & set aside. In same pan, add chicken broth & cubed potatoes. Cook until tender, about 10 minutes. Add reserved bacon, green pepper onion & celery. Mix Gravy Mix with small amount of water & add to broth mixture. Cook until slightly thickened. Add half-n-half. DO NOT BOIL! ---It will curdle! Add remaining corn, pimento, crabmeat & Tabasco sauce. Add salt & pepper to taste. Allow to remain on very low heat for about 1 hour to blend ingredients. Before serving add lemon juice. To serve, ladle into shallow soup bowls & garnish with thinly sliced green ionions. Pass crusty bread to soak up the last of the soup!

Printable Recipe Card

About Corn/Crabmeat Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy




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