Crab and Corn Chowder

posted by Schmitty 01-24-100 3:23 AM

Crab and Corn Chowder

1/2 pound bacon, diced
1/2 cup (1 stick) butter
2 medium onions, diced
4 stalks celery, diced
6 medium potatoes, diced
1/2 cup all purpose flour
1 1/2 quarts (6 cups reduced sodium chicken or vegetable broth
2 (15 ounce) cans cream style corn
3 cups fresh or frozen corn
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 pint (2 cups) heavy cream
1 pound lump or 3 (6 ounce) cans crabmeat drained

In large skillet, cook bacon over medium heat until soft but not crisp. Add butter and melt. Add onions and celery; cook until partially cooked. Add potatoes; cook stirring frequently, until vegetables are tender. Stir in flour; cook, stirring constantly for 5 minutes.

Stir in broth until smooth. Reduce heat; simmer 20 to 30 minutes stirring occasionally to prevent sticking. Stir in cream style and whole kernel corn, parsley, chives, salt and pepper to taste. Bring just to a boil. Gently stir in cream and crabmeat; cook just until heated. Serve immediately.

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