Name: Crab and Corn Chowder
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 4 slices thick-cut bacon (4 ounces), cut into thin strips -; 1 large leek, trimmed and halved lengthwise, cut into thin, half-moon slices -; 2 stalks celery, finely diced -; 1 teaspoon salt, plus more to taste -; 1/4 teaspoon black pepper, plus more to taste -; 1/2 cup dry white wine -; 2 russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces -; 4 cups low-sodium chicken stock -; 3 cups corn kernels (about 3 ears of fresh corn) -; 1 pound fresh or frozen crab meat -; 3/4 cup heavy cream, or more to taste -; Juice of 1/2 lemon (2 tablespoons, or more to taste) -; 2 tablespoons chopped fresh parsley -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Crab and Corn Chowder

1. 4 slices thick-cut bacon (4 ounces), cut into thin strips -

2. 1 large leek, trimmed and halved lengthwise, cut into thin, half-moon slices -

3. 2 stalks celery, finely diced -

4. 1 teaspoon salt, plus more to taste -

5. 1/4 teaspoon black pepper, plus more to taste -

6. 1/2 cup dry white wine -

7. 2 russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces -

8. 4 cups low-sodium chicken stock -

9. 3 cups corn kernels (about 3 ears of fresh corn) -

10. 1 pound fresh or frozen crab meat -

11. 3/4 cup heavy cream, or more to taste -

12. Juice of 1/2 lemon (2 tablespoons, or more to taste) -

13. 2 tablespoons chopped fresh parsley -

How to cook deliciously - Crab and Corn Chowder

1. Stage

Cook the bacon, leek, and celery: In a large soup pot over medium heat, cook and stir the bacon until it renders its fat and begins to crisp, about 3 minutes. Add the leek, celery, salt, and pepper. Cook, stirring often, until softened, another 3 minutes.

2. Stage

Add the wine, potatoes, and stock: Add the wine and stir, bringing it to a simmer. Add the diced potatoes and chicken stock to the pot and bring to a simmer. Cook, uncovered, until the potatoes are tender, 10 to 12 minutes.

3. Stage

Finish cooking the chowder: Add the corn to the pot and simmer for 3 minutes. Add the crabmeat and cream and simmer for about 3 minutes more, or until the chowder is hot all the way through. Stir in the lemon juice and parsley. Taste and add more salt, pepper, and lemon juice if needed. Serve. Store cooled, leftover soup in the fridge for up to 3 days. Did you love the recipe? Give us some stars and leave a comment below!