3-C Chowder (Crabby, Corny, Creamy)
From Marilyn Warren
- 1 pound Maryland crab meat
- 6 slices bacon
- 1/2 stick margarine or butter
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 medium potatoes, diced
- 1/4 cup all-purpose flour
- 2 15-ounce cans reduced-sodium chicken broth
- 1 can cream-style corn
- 1 cup freshly cooked or frozen corn
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 tablespoon Old Bay seasoning
- 1 tablespoon garlic and herb seasoning
- 1/2 pint half-and-half
In large skillet, cook bacon until done but not crisp. Remove from skillet and put on paper towel to absorb fat. In a large pot, melt margarine or butter. Add celery and onion, cooking until partially cooked. Add diced potatoes, stirring frequently so the vegetables won't stick. Cook for about 5 minutes. Sprinkle the flour over the vegetables until coated.
Add chicken broth and stir until smooth. Add reserved bacon, Reduce heat and simmer about 20 minutes, stirring occasionally to prevent sticking. Stir in cream corn, whole kernel corn, parsley and chives. Bring just to a boil. Reduce heat and simmer about 10 minutes. Gently stir in half-and-half and crab meat. Cook just until heated. Serve immediately.
Note: This recipe placed first in the soup category at the 50th annual National Hard Crab Derby and Fair held last August in Crisfield.
