New England Style Crab and Corn Chowder

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New England Style Crab and Corn Chowder

I grew up in New England, so New England Style “Chowdah” to me means, creamy, hearty and plenty of potatoes. The rest is up to you.

Ingredients:

Ingredients:

4 slices bacon, diced
2 tablespoons butter
3/4 cup chopped sweet onion
3 stalks celery-diced small
2 1/2 tablespoons flour
2 medium boiling potatoes, diced small
32 ounces low sodium chicken broth
2 cans creamed corn
1 quart heavy cream
1 pound fresh lump crab meat
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste
1 teaspoon fresh parsley

Preparation:

Fry bacon in a skillet until crisp and remove bits from the pan. Set aside. Add the butter to the pan and add the onions and celery and cook for two minutes over medium heat. Stir in the flour and cook for a couple of minutes stirring regularly to form a roux.

Add potatoes and broth and bring to a boil. Reduce heat and simmer for about 10 minutes until potatoes are tender.

Add cream corn and the heavy cream. Heat to a simmer. Add crabmeat, salt and Naughty Nelly's Deadly Twelve Pepper Blend. Stir gently and heat through for one minute. Garnish with parsley.

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