Crab and Corn Chowder
Ingredients
- 4 ounces thick-cut bacon
- 1 leek leek
- 2 stalks celery
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup white wine
- 1 1/2 russet potatoespounds russet potatoes
- 4 cups low-sodium chicken stock
- 3 cups corn kernels
- 1 pound crab meat
- 3/4 cup heavy cream
- 2 tablespoons Juicelemon
- 2 tablespoons fresh parsley
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Instructions
- In a large soup pot over medium heat, cook and stir the bacon until it renders its fat and begins to crisp, about 3 minutes. Add the leek, celery, salt, and pepper. Cook, stirring often, until softened, another 3 minutes.,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
- Add the wine and stir, bringing it to a simmer. Add the diced potatoes and chicken stock to the pot and bring to a simmer. Cook, uncovered, until the potatoes are tender, 10 to 12 minutes.,Simply Recipes / Sally Vargas
- Add the corn to the pot and simmer for 3 minutes. Add the crabmeat and cream and simmer for about 3 minutes more, or until the chowder is hot all the way through.,Though we recommend the cream that the recipe calls for, if you want to use milk instead of cream, you need to stir some beurre manié (softened butter mixed one-to-one with flour) into the broth to prevent curdling.,Stir in the lemon juice and parsley. Taste and add more salt, pepper, and lemon juice if needed. Serve.,Store cooled, leftover soup in the fridge for up to 3 days.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
Source
Original recipe: View Original