Sheryl's Corn and Crab Chowder

Sheryl's delicious corn and crab chowder recipe uses fresh corn, shrimp, lump crabmeat, potatoes, Creole seasoning, bacon, cream, and half-and-half.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 709 Calories

Ingredients

• 1 teaspoon ground white pepper
• 1 teaspoon brandy
• 2 teaspoons Worcestershire sauce
• 1 cup half-and-half cream
• 3 cups heavy cream
• 5 slices bacon
• 3 cups fresh corn kernels
• 4 large potatoes, peeled and diced
• 1 tablespoon Creole seasoning
• 1 tablespoon clarified butter
• 1 pound peeled and deveined small shrimp
• 1 pound fresh lump crabmeat, shell pieces removed
• 0.5 cup butter
• 0.75 cup chopped onion
• 0.5 cup all-purpose flour
• 0.5 cup chopped celery
• 1.5 teaspoons dried basil
• 0.25 teaspoon cayenne pepper
• 0.25 cup chopped green bell pepper
• 0.25 cup dry white wine
• 1.5 teaspoons minced garlic
• 0.5 teaspoon dried thyme leaves
• 1.5 quarts chicken stock

Recipe Instructions

Step 1

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve drippings. Cool, crumble, then set aside with drippings.

Step 2

Meanwhile, heat clarified butter in a large pot over medium heat. Add onion, celery, bell pepper, and garlic; cook and stir until onion softened and turned translucent, about 10 minutes. Add white wine and brandy; bring to a simmer. Season with Worcestershire sauce, basil, white pepper, thyme, and cayenne pepper. Add potatoes and corn, then add chicken stock; bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.

Step 3

Meanwhile, melt 1/2 cup butter in a small saucepan over medium-low heat. Stir in flour; cook, stirring constantly, until flour turns peanut butter in color, about 10 minutes.

Step 4

Stir flour mixture into soup, then stir in heavy cream and half-and-half until smooth; stir in shrimp, bacon, and drippings. Return to a simmer over medium-high heat; cook until shrimp are no longer translucent in the center, potatoes are tender, and soup has thickened, about 15 minutes. Season with Creole seasoning; stir in crabmeat.