Name: Crab and Corn Chowder with Bacon
Yield: Makes 6 main-course servings
Ingredients: 6 ounces bacon, cut into 1/2-inch pieces; 1 large onion, chopped; 1 pound red-skinned potatoes, unpeeled, diced; 2 1/2 cups bottled clam juice; 3 1/2 cups half and half; 1 pound fresh or frozen corn kernels; 1 pound fresh crabmeat, coarsely flaked or chopped; 3 tablespoons chopped fresh thyme

This main-course soup showcases some of summer's best flavors. Serve with: Flaky biscuits, and a baby spinach salad with roasted red peppers.

Recipe information

Yield
Makes 6 main-course servings

Ingredients

6 ounces bacon, cut into 1/2-inch pieces

1 large onion, chopped

1 pound red-skinned potatoes, unpeeled, diced

2 1/2 cups bottled clam juice

3 1/2 cups half and half

1 pound fresh or frozen corn kernels

1 pound fresh crabmeat, coarsely flaked or chopped

3 tablespoons chopped fresh thyme

Preparation

Step 1
Sauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes. Add potatoes and stir until coated. Add clam juice; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
Step 2
Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes. Season to taste with salt and pepper. Ladle chowder equally into 6 bowls. Garnish with remaining bacon and serve.

TagsChowder Soup Soup/Stew Crab Shellfish Seafood Corn Vegetable Bacon Cured Meat Meat Main Dinner Gluten Free Nut Free Weeknight Meals Simmer Summer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes