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                 Corn and Crab Chowder

3 slices bacon
1/2 onion, finely chopped
1/2 cup chopped celery
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
1/2 cup raw, peeled, finely diced potatoes
2 cups water
1/4 teaspoon paprika
Bay leaf
3 tablespoons flour
2 cups milk
2 cups cooked corn
1/2 pound  crab meat

Sauté the bacon until very crisp. Remove and crumble. In the bacon
drippings, sauté onion, celery and peppers until onion is soft, but not
brown. Add the water, bay leaf, paprika and potatoes and simmer until
the potatoes are tender (35-40 minutes). Bring just to the boiling point
and add the flour and 1/2 cup of the milk In a separate saucepan, heat crab
meat, corn and the remaining milk. When warmed through (but not boiling), add
this and the bacon to the soup mixture. Heat gently for a few minutes, being
careful not to boil. Garnish with fresh parsley, if desired. Serves 6.


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