Shrimp and Corn Chowder

Soups & Stews

Recipe courtesy of Southern Living Farmer's Market Cookbook

Serves 6 to 8

Ingredients: 
  • 6 bacon slices
  • 2 celery ribs, diced
  • 1 medium-size green bell pepper, diced
  • 1 medium onion, diced
  • 1 jalapeño pepper,seeded and diced
  • 1 (32-oz.) container chicken broth
  • 3 tablespoons all-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 tsp. salt
  • ¼ teaspoon pepper
  • Oyster crackers
  • Garnish: chopped fresh cilantro

*1 pound peeled cooked shrimp or chopped cooked chicken may be substituted.

Shrimp and Corn Chowder 

Click image to enlarge
Method: 

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. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crabmeat and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon and oyster crackers.
Garnish, if desired.

 

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