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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a very delicious chowder. It is rich and creamy and full of flavor. My sister and I adapted a lobster chowder recipe I had and turned it into this new favorite family recipe. Ingredients:
4 ounces meaty slab bacon, cut into small dice |
1 tbls unsalted butter |
1 cup diced onion |
2 cups chicken broth |
2 bay leaves |
1 tsp sweet paprika |
2 tbls all-purpose flour |
2 russet potatoes, peeled and cut into 1/4 inch dice |
3 sprigs fresh thyme |
1 1/2 cups heavy cream or half and half |
3 cups frozen corn kernels |
2 scallions, thinly sliced |
1 shallot, finely diced |
12 ounces lump crab meat |
salt and pepper |
1/4 cup chopped fresh flat leaf parsley |
Directions:
1. Place bacon in a large pot over low heat. Cook, stirring, to render the fat, 5-7 minutes. Add the butter to the pot and when it melts, add the onion and cook stirring occasionally, until softened, about 10 minutes, add shallot cook 1 minute more.
2. Meanwhile, combine the broth, bay leaves, and paprika in a small pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 5 minutes to give the broth a rich flavor. Keep hot.
3. Add the four to the bacon and onions and cook, stirring, for 1 minute.
4. Add the hot broth, the potatoes, and the thyme to the onions and cook, stirring occasionally until the potatoes are just tender, about 15 minutes.
5. Add the cream or half and half, corn, scallions and crab and cook until the scallions are soft, about 10 minutes. Season with salt and pepper.
6. Remove the bay leaves, and add the parsley. Heat over medium-low heat for 5 minutes. Serve immediately.
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