Ingredients
Corn & Crab Chowder
- 4 pieces of Bacon, chopped
- 1 Onion, chopped
- 1/2 cup Celery
- 2 Carrots, chopped
- 2 Tablespoons Garlic, minced
- 1 Red Bell Pepper, chopped
- 1/2 Green Bell Pepper, chopped
- 5 cups of Corn (this was 6 ears of corn for me)
- 1/4 Cup Flour
- 7 1/2 Cups Stock (crab or shrimp is best, but you can also use chicken)
- 1lb Crab Meat
- 1 1/2 Cups Potatoes, cut into 1/2” cubes
- 1 Tablespoon Salt
- 1/4 Teaspoon Cayenne Pepper
- 1 1/2 Cups Heavy Cream
Mini Old Bay Chips
Instructions
Corn & Crab Chowder
- Put the chopped bacon in the bottom of a medium stockpot. Cook over medium heat for about 5 minutes, until the bacon is crispy. Remove the bacon and place on a paper towel, leaving the bacon grease in the pot.
- Add the celery, carrots, and onion to the pot. Cook and stir often for about 5 minutes, until they are soft.
- Add the garlic and cook for 1 minute. Add the bell peppers and corn. Cook for 10 minutes, stirring often.
- Sprinkle in the flour. Stir constantly for 5 minutes. Pour in the stock. Whisk everything together, eliminating any lumps.
- Add the potato chunks and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes.
- Season the chowder with the salt and cayenne. Add the cream and crab meat.
- Serve using the bacon and Old Bay chips as garnish.
Mini Old Bay Chips
- Heat the canola oil in your deep fryer. *If you don’t have a deep fryer, heat some oil in a skillet to 365°.
- Slice potatoes paper thin. It is best if you have a mandolin slicer, but if you do not you can do it with a very sharp knife. You want the potato slice to be so thin that you can see through it a little.
- When the oil is ready, drop the potato slices in. Fry until the edges begin to turn golden brown. Shake the excess oil and dump chips into a brown paper bag filled with a teaspoon or two of Old Bay. Close the top of the bag and gently shake to season chips.
- Remove from bag and place on a paper towel in a single layer until you are ready to garnish your soup.
