Free Online Recipes
 |  

Sign Up login
 
 

Bacon and Crab Chowder Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Bacon and Crab Chowder

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
EVOO
6 slices of bacon, chopped
2 russet potatoes, peeled and cut into 1/2 inch cubes
1 large onion, chopped
4 celery ribs, from the heart with leaves, finely chopped
1/2 red bell pepper, finely chopped
1 fresh or dried bay leaf
Salt and pepper to taste
3 Tbsp all-purpose flour
 
2 cups chicken broth
6 cups whole milk
12 oz lump crabmeat
3 Tbsp chopped fresh thyme
1 Tbsp Old Bay
3 Tbsp sherry
4 Tbsp snipped chives

Instructions
Put a medium pot over medium high heat, add a drizzle of EVOO and the bacon and cook until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
Pour off a little of bacon fat, leaving a thin even layer. Add the potatoes, onion, celery, pepper and bay leaf to the pot, season with salt and papper and cook for 7 to 8 minutes, stirring occasionally, until softened. Stir in the flour and cook for 2 minutes. Add the chicken broth and using a wooden spoon, scrape up all of the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer.
Run your fingers through the crabmeat to check for shell bits, then combine with the thyme and seafood seasing. Uncover the pot, stir in the crabmeat and simmer for 6 - 7 mintues, until the potatoes are just fork tender and the soup has thickened. Finish the chowder with the sherry.


Originally Submitted
7/17/2009





0 Out of 5 from 0 reviews

You can add this Bacon and Crab Chowder recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.