Crab Chowder
Prep
5m
Cook
25m
| 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
- in a cast iron skillet or dutch oven, crips the bacon. Remove and set aside/
- In the remaining bacon greas ass 2 tablespoons of butter and melt
- add the celery, onion, redd bell pepper and jelepeno, cooking until soft.
- add the flour, cooking for 1 to 2 minutes until the flour is cooked a little.
- Whisk in the vegetable broth.
- Add the corn. Bring to a boil
- Reduce the heat, simmering for 15 minutes
- Add the heavy cream, creole seasoning, salt pepper, cumin, and crab.
- Simmer for 3 to 4 minutes longer.
- Top with bacon or cilantor and serve with oyster crackers
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 |
