How to make Crab and Corn Chowder with Bacon and Jalapeño recipe #35

 

Here is a recipe for Crab and Corn Chowder with Bacon and Jalapeño:

Ingredients:

• 4 slices bacon, chopped
• 1/2 sweet onion, finely chopped
• 1 jalapeño, seeded and finely diced
• 2 cloves garlic, minced
• 1 1/2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon Old Bay seasoning
• 15 ounces canned whole kernel corn, drained
• 15 ounces of canned creamed corn
• 2 cups milk
• 12 ounces fresh lump crab meat, picked over
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon from the pot, reserving 2 tablespoons of the bacon grease in the pot.
2. Add the onion, jalapeño, and garlic to the pot and cook until softened about 5 minutes.
3. Add the butter and flour to the pot and cook, stirring constantly, for 1 minute.
4. Gradually whisk in the chicken broth, Cajun seasoning, and Old Bay seasoning. Bring the soup to a boil, then reduce heat to low and simmer for 10 minutes.
5. Stir in the corn, creamed corn, and milk. Bring the soup back to a simmer, then add the crab meat and cook until heated through, about 2 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with crumbled bacon and a dollop of sour cream.

Tips:

• For a spicier chowder, add more jalapeño.
• If you don't have fresh lump crab meat, you can use imitation crab meat.
• To make the chowder ahead of time, cook it up to the point of adding the crab meat. Then, let the chowder cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the chowder over medium heat until warmed through. Then, add the crab meat and cook until heated through.

Enjoy!