A delicious summer chowder with corn and crab – Yes. Yes. Yes. Corn and CRAB!
Are you eating enough fresh fish this summer? This chowder will make it easier!
If you like crab – put this Crab Corn Chowder with Smokey Applewood Bacon on your weekly menu list! Also loaded with potatoes, celery, and a bit of spice – it is so good in so many ways!
I feel in love with crab when as a child, we, the family, would return to Baltimore every summer to visit relatives. My Aunt Bonnie, my mother’s sister, would have a crab feast with huge fresh crab legs for us to devour in her shaded backyard. A huge table was covered with newspaper and pound after pound the crab would come out of the pot and onto the table… along with melted sweet butter in bowls. There were also many crab crackers and little forks adorning the table. I thought they were so cool. I think there was also fresh corn on the cob… but that was certainly not the star of the meal, so I could be wrong about the corn thing.
It was always such fun to try to figure out how to use the crab crackers and to get that crab out in one long succulent piece. I must have gotten pretty good at it… It seems that I know what I am doing these days. It is an art… truly. One long piece of succulent juicy, delicious crab meat.
When was the last time you had a succulent piece of fresh crab? This recipe calls for one pound, but if you are like me, better get that extra 1/2 lb to eat as you are cracking these open… eat some, put some in the bowl, eat some, put some in the bowl… repeat! Might do that with the bacon too, if you have a tendency, like I do, to eat a piece when it is warm, nice and crispy, just fried.
If you want to take this dish up a notch – add some fresh lobster to the recipe! Why not?
This is such a wholesome chowder; add a crusty sourdough bread to sop up every bit of the deliciousness, and oh man… you have a meal to talk about!
Hungry yet?
You know the drill. Find your spoon and dig in. You will be in seafood heaven! I am!
Enjoy!
Teri~
- 6 bacon slices (I use applewood smoked bacon)
- 2 celery ribs, diced
- 1 medium onion, diced
- 1 - (32-oz.) container chicken broth (I use Pacific Organic Chicken Bone Broth)
- 3 tablespoons gluten-free purpose flour
- 3 cups fresh corn kernels (6 ears)
- 1 pound fresh lump crabmeat, drained and picked
- 1 cup whipping cream
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon smoked paprika
- chopped fresh cilantro for garnish
- Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
- Sauté celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.
- Whisk together broth and flour until smooth.
- Gently stir in crabmeat and next 5 ingredients; cook 4 to 5 minutes or until thoroughly heated.
- Serve warm with crumbled bacon on top and cilantro if desired.