Crab and Corn Chowder with Bacon               

 tags (edit): Bon Appetit Magazine @Vogel @Try Soon! Soup  

 

This main-course soup showcases some of summer's best flavors. Serve with: Flaky biscuits, and a baby spinach salad with roasted red peppers.

Ingredients

6 ounces Bacon cut into 1/2-inch pieces
1 large Onion chopped
1 pound Red-skinned potatoes unpeeled, diced
2 1/2 cups Bottled clam juice
3 1/2 cups Half and half
1 pound Corn kernels (fresh or frozen)
1 pound Fresh crabmeat coarsely flaked or chopped
3 tablespoons Fresh thyme chopped
 

Instructions
 Saute bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes. Add potatoes and stir until coated. Add clam juice; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.

Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes. Season to taste with salt and pepper. Ladle chowder equally into 6 bowls. Garnish with remaining bacon and serve.


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Yields: 6 Servings
     Bon Appetit magazine, September 2004, page 190

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