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Crab Chowder
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Category:
Seasons
Cuisine Type Latin

Ingredients

Crab Chowder

4 Thick slices bacon
1 stalk celery. finely chopped
1/2 med onion, finely chopped
1/2 med red bell pepper, finely chopped
1/2 med jalapeno, seeded sand finely chopped
2 Tbs all-purpose flour
3 1/2 cups vegetable broth
2 cups frozen sweet corn
1 cup heavy cream
1/2 tsp creole seasoning
1/4 tsp salt
1/4 tsp pepper, freshly ground
1/4 tsp ground cumin
12 ounces crab meat (imitation is ok)
cilantro, chopped, for garnish
1 9 ounce package oyster crackers

Crab Chowder Directions

  1. in a cast iron skillet or dutch oven, crips the bacon. Remove and set aside/
  2. In the remaining bacon greas ass 2 tablespoons of butter and melt
  3. add the celery, onion, redd bell pepper and jelepeno, cooking until soft.
  4. add the flour, cooking for 1 to 2 minutes until the flour is cooked a little.
  5. Whisk in the vegetable broth.
  6. Add the corn. Bring to a boil
  7. Reduce the heat, simmering for 15 minutes
  8. Add the heavy cream, creole seasoning, salt pepper, cumin, and crab.
  9. Simmer for 3 to 4 minutes longer.
  10.  
  11. Top with bacon or cilantor and serve with oyster crackers
  12.  

Nutrition facts

Serving size 1 cup vegetarian

Per Serving

Kcal: 653 kcal
Fibers (g): 2.9g
Sodium (mg): 2619mg
Carbs: 72.2g
Sugar (g): 4.7g
Fat: 34.3g
Saturated fat (g): 10g
Cholesterol: 110mg
Proteins: 31.5g

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