Corn and Crab Chowder
This soup is a great lunch or dinner for a chilly spring day, served up with a loaf of sourdough bread and butter. It is rich and satisfying and full of flavor, due to the wine, bacon and spices.
Ingredients
- 3 tbsp Bacon fat
- 3 slices bacon chopped
- 4 ribs celery finely chopped
- 1 medium leek finely chopped
- 2 small red peppers finely chopped
- 6-8 small thin skin potatoes diced small
- 1 16 ounce can lump crab meat
- 1 32 ounce box chicken stock
- 1/2 cup flour
- 1 tsp thyme
- 1/2 tsp black pepper
- 1 tsp granulated garlic
- 2 cups frozen corn
- 1/2 cup heavy cream
- 1/2 cup half and half
- 1 cup milk
- 1/3 cup white cooking wine
Instructions
- Cook bacon and set aside.
- Measure bacon fat and add additional fat or olive oil to pan to equal 3 tablespoons.
- Add chopped leeks, celery, peppers and potatoes, salt, pepper, garlic and thyme to hot fat in pan and saute 3-5 minutes.
- Deglaze pan with white wine.
- Add flour to pan to make a roux and continue cooking another 1-2 minutes to cook raw flour taste out of roux.
- Add milk to roux and whisk in thoroughly to eliminate lumps. Cook for 3-4 minutes to begin to thicken soup.
- Add in chicken stock and simmer, stirring often, for 10 minutes until soup thickens.
- Add in corn, crabmeat and bacon. Simmer on low another 5-10 minutes.
- Add in milk and half and half and heat through another 2-3 mins. Serve hot!
Notes
