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Crab and Corn Chowder with Bacon
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Submitted by:
Rebecca |
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Crab and Corn Chowder with Bacon, will warm up any cool evening, while showcasing seafoods best flavors. |
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INGREDIENTS:
- 6 ounces , bacon cut into 1/2-inch pieces
- 1 large , onion chopped
- 1 pound(s) , red-skinned potatoes unpeeled, diced
- 2 1/2 cup(s) , bottled clam juice
- 3 1/2 cup(s) , half and half
- 1 pound(s) , fresh or frozen corn kernels
- 1 pound(s) , fresh crabmeat coarsely flaked or chopped
- 3 tablespoon(s) , fresh thyme chopped
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| Instructions: |
Sauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes. Add potatoes and stir until coated. Add clam juice; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes. Season to taste with salt and pepper. Ladle chowder equally into 6 bowls. Garnish with remaining bacon and serve. |
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