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Corn and Crab Chowder
This soup was featured in Chesapeake Bay Magazine's "Galley Time", March 1986.
- 3 slices bacon
- ½ onion, finely chopped
- ½ cup chopped celery
- ½ green pepper, finely chopped
- ½ red pepper, finely chopped
- ½ cup raw, peeled, finely diced potatoes
- 2 cups water
- ¼ teaspoon paprika
- bay leaf
- 3 tablespoons flour
- 2 cups milk
- 2 cups cooked corn
- ½ pound backfin crab meat
Saute the bacon until very crisp. Remove and crumble.
In the bacon drippings, saute onion, celery and peppers until onion is soft, but not brown.
Add the water, bay leaf, paprika and potatoes and simmer until the potatoes are tender (35-40 minutes).
Bring just to the boiling point and add the flour and 1/2 cup of the milk.
In a separate saucepan, heat crab meat, corn and the remaining milk. When warmed through but not boiling, add it and the bacon to the soup mixture.
Heat gently for a few minutes, being careful not to boil. Garnish with fresh parsley, if desired.