Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup all purpose flour
• 3 cups seafood stock
• 2 cups chicken broth
• 1/2 lb. (about 3 to 5) red skinned potatoes, cubed
• 1 celery rib, diced
• 4 slices of bacon, cooked and chopped
• 2 cups frozen whole kernel corn
• 1/2 lb. lump crabmeat
• 1/2 lb. claw crabmeat
• 4 slices of bacon, cooked and chopped
• 1 tsp. liquid crab boil
• 1 Tbsp. Creole or Old Bay seasoning
• Zest of one lemon
• 2 cups heavy cream
• Chopped fresh parsley and additional bacon for garnish, optional

Directions

1. In a large stock pot, melt butter over medium heat. Gradually add flour and whisk together until mixture begins to thicken, forming a roux.

2. Add seafood stock, chicken stock, potatoes, carrots and celery. Bring mixture to a boil, then reduce heat to simmer uncovered for 15 minutes, stirring frequently.

3. Add corn and continue cooking dor an additional 10 minutes. Add the crabmeat, bacon, crab boil Creole or Old Bay seasoning, and lemon zest.

4. Remove the pan from the heat. Add the cream and stir until the cream is well-incorporated and chowder is heated through. Ladle into bowls and garnish with parsley if desired.

Email to a friend | Print this recipe | Back