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Recipes
Corn and Crab Chowder
Corn and Crab Chowder
Corn and Crab Chowder
photo credit: Ev Thomas
Recipe for Corn and Crab Chowder includes, bacon, potatoes, onion, corn, milk and crab meat.This recipe has been provided by
The Crab Place
where you can order a large variety of lived, steamed, and prepared crabs.
Recipe By:
The Crab Place
Prep
N/A
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Total
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Serves
6
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Crab Main Dishes
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Ingredients
3
slices
bacon
1/2
onion
finely chopped
1/2
cup
chopped celery
1/2
green
pepper, finely chopped
1/2
red
pepper, finely chopped
1/2
cup
raw, peeled, finely diced potatoes
2
cups
water
1/4
teaspoon
paprika
bay leaf
3
tablespoons
flour
2
cups
milk
2
cups
cooked corn
1/2
pound
backfin crab meat
Instructions
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 this and the bacon to the soup mixture. Heat gently for a few minutes, being careful not to boil.
Garnish with fresh parsley, if desired.
» This soup was featured in Chesapeake Bay Magazine's Galley Time, March 1986
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