Corn/Crabmeat Chowder
By
Reta Smith
@bob
1
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...
Ingredients
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6 slicePrecooked Bacon, thinly sliced (Ready to heat)
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1 cOnion, Chopped
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1/2Medium Green Pepper
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1/2 cCelery, Chopped
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6Medium Potatoes, Peeled & Cubed
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4 cFat-Free Chicken Broth, or 1-32oz container
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2-3 TbspPackaged Peppered Gravy Mix or White Country Gravy Mix
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1 ptFat-Free Half-n-Half
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2-12oz can(s)Shoepeg Corn
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1-4oz jar(s)Diced Pimento
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2-3oz can(s)Crabmeat, Drained
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1/2-1 tspTabasco Sauce, or to taste
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1 TbspLemon Juice
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·Salt & Pepper to Taste
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1-2Green Onions, thinly sliced, for garnish
How to Make Corn/Crabmeat Chowder
- 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!
