This is a rich, creamy chowder with sweet crab and corn. It is sure to warm your soul any day.
- 2 cups chicken broth
- 1/2 tablespoon olive oil
- 1 pouch (2.8 ounce) real bacon pieces
- 1/2 onion, peeled and diced
- 1 celery stalk, chopped
- 1 medium potato, peeled and diced small
- 1 tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 tablespoon seafood seasoning
- 1 cup frozen corn, thawed
- 1 pound snow crab meat or imitation crab, diced
- 1 cup heavy cream
- 2 cups milk
- 1/2 tablespoon butter
- salt and pepper to taste
- 1 tablespoon chives
- 1 cup mini saltine or oyster crackers
Prepare the onions, potatoes and celery.
Heat the broth in small pot over medium heat.
In a larger stock pot over medium-high heat, add the oil.
Add to the pot, the bacon pieces and diced onion.
Cook for 3-4 minutes or until onion becomes fragrant.
To the stock pot, add the celery, potatoes, garlic, basil, thyme, seafood seasoning and corn.
Add the hot broth and bring to a slow boil.
Continue to boil, stirring occasionally for 8-10 minutes or until potatoes become fork tender.
Toss in the crab meat, cover and reduce the heat to a simmer.
Continue to simmer for 5-6 minutes to allow the flavors to blend with the crab.
Add the cream, milk, butter, salt and pepper; stir to combine.
Simmer and reduce for 10 minutes more or until chowder starts to thicken; stirring occasionally.
Garnish chowder with chives before serving, if desired.
Serve with crackers if desired.
Notes: I skipped the chives and crackers before serving as it really didn’t need anything else added to it.