This simple yet flavorful corn and crab chowder can be prepared in a jiffy. A chicken curry variation is just as easy and tasty. Leftovers make a great casserole or au gratin the next day.
Ingredients
- medium russet potato: 1 piece (cubed)
- slices bacon: 5 piece (diced)
- medium onion: 0.5 piece (chopped)
- crab meat: 1 can (6 ounce can, drained)
- parsley flakes: 0.5 tsp
- butter: 2 Tbsp
- all-purpose flour: 0.33333 cup
- dry white wine: 0.25 cup (optional)
- cube chicken bouillon: 1 piece
- ½ cups milk: 1 piece
- creamed corn: 1 can (15 ounce can)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Wrap potato cubes in plastic wrap; microwave on high for 30 seconds. Set aside.
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Cook bacon in a large skillet over medium heat until browned, 7 to 10 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in crab meat and parsley flakes. Remove from the heat.
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While the bacon is cooking, melt butter in a large stockpot over low heat. Whisk in flour until mixture becomes creamy and takes on an eggshell color. Continue to cook and stir for 3 more minutes. Stir in wine.
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Dissolve chicken bouillon in milk; whisk mixture into the stockpot until no lumps remain. Cook until creamy and heated through. Stir in bacon-crab mixture, potatoes, and creamed corn; season with salt and pepper. Simmer for 10 minutes.
