Northeast Crabby Corn Chowder

By: Danielle
Region: Northeast
Soup Group: Cream-Based
Competing Against: Chicken Corn Chowder

Servings: 8
Prep Time: 15
Cook Time: 40

INGREDIENTS

  • Low-Sodium Bacon - 4 slices oz(s)
  • Onion, finely chopped - 1 cup(s)
  • Bell Peppers (assorted colors) - 1 cup(s)
  • Corn Kernels - 3 1/2 cup(s)
  • Red Potatoes, diced - 8 oz(s)
  • Corn Stock (or No-Sodium Vegetable broth) - 2 cup(s)
  • Fat Free Half and Half - 2 1/2 cup(s)
  • Flour - 2 tbsp
  • White Pepper - 1 1/2 tbsp
  • Red Pepper Flakes - 1 tsp
  • Crab Claw Meat - 12 oz(s)
  • Chives (cut into 1/2-inch pieces for garnish) - 4 tbsp

INSTRUCTIONS
In a large saucepan, place bacon slices and cook over medium-heat. Cook about 5 minutes, until crispy. Drain on a paper towel and crumble. Set aside.

In the bacon renderings, add onion and bell pepper. Cook over medium heat for 5-10 minutes, until onions are translucent. Add 3 cups of corn kernels. Cook an additional 3-5 minutes. Add the potatoes and saute one minute.

Stir in corn stock. Bring to a boil for 8-10 minutes, until potatoes are tender.

Meanwhile, add the remaining corn kernels to 1/2 cup of half and half and using an immersion blender (or regular blender), blend until thick.

When the potatoes are tender, reduce heat to medium. Stir together remaining half-and-half and flour. Add this to the pot along with the corn/milk mixture. Cook an additional 5 minutes.
Stir in half of the bacon crumbles, white pepper, red pepper flakes, and crab meat.

Garnish with chives and reserved bacon. Serve immediately (about 1 cup per serving).

RECIPE STORY
My boyfriend is originally from Maine and this year, he took me crabbing for the first time. We came home with a bounty of them. We quickly turned them into corn and crab cakes and fried them up on the back porch of his family's home.
For our anniversary this year (September), I went to a local farm stand and got some freshly picked Long Island corn. Since the weather was turning chilly, I planned on making corn chowder. But then, I remembered some of that succulent crab in our freezer. I stirred it in and as we ate, we were transported to that day on his back porch...a perfect blend of Maine and New York summers, a perfect blend of us!

Posted February 16th, 2013