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crab corn chowder by


6 slice of bacon
1 large sweet onion coursely chopped (about 1 cup)
32 oz. of chicken broth
2 teaspoons seafood seasoning
3 to 5 red potatoes cut into 1 inch pieces
2 cans creamed corn
1 lb. pasteurized lump crabmeat
1 qt. heavy cream
1 1/2 tsp. salt
1 tsp black pepper
3 tbsp tabasco sauce
4 stalks of celery chopped.
2 oz. instant mash potatoes
1 tbsp. flour


Fry bacon until crisp, set aside and dice. Add onions and celery to bacon fat and cook until clear. Add potatoes and broth. Cook until patatoes are soft. Add creamed corn and heavy cream, heat. Thicken with flour and instant mash potatoes. Add tabasco, salt, pepper and crabmeat and becon. Heat. Garnish with parsley

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