Crab Chowder

Crab Chowder

Crab Chowder

Crab Chowder

Crab Chowder

David Venable

Gather up veggies & seafood for a delicious chowder that cooks in one pot.

Ingredients

5 thick-cut bacon, small dice
1-1/2 cups onion, small dice
1-1/2 cups celery, small dice
1 Tbsp garlic, minced
1-1/2 Tbsp jalapeño, seeded and minced
2 Tbsp butter
1/2 cup, plus 2 Tbsp, flour
3-1/2 cups vegetable or crab stock
2 (12-oz) cans evaporated milk
3 cups potatoes, peeled and medium dice
2 cups fresh or frozen corn kernels
1/2 tsp dried thyme
3 tsp seafood seasoning blend
2 tsp salt
1/2 tsp black pepper
1 lb lump crabmeat

Preparation

Heat a 5 or 6-qt stockpot over medium heat. Add the bacon and cook until almost crispy.
Next, sauté the onion, celery, garlic, and jalapeño until soft, about 8 minutes. Melt the butter in the stockpot, then sprinkle in the flour and cook for 1–2 minutes. Whisk in the stock and evaporated milk, stirring until the liquid has thickened. Once thickened, put in the potatoes, corn, thyme, seafood seasoning, salt, and pepper. Simmer until the potatoes are tender, about 15 minutes. Add crabmeat and bring back to a simmer for a minute, then serve.

Cook's Notes

Serve it like San Francisco! Simply ladle the chowder into a fresh sourdough bread bowl.