Description
This is a simple yet flavorful chowder that can be prepared in a jiffy. Chicken curry variation is just as easy, and just as tasty. Leftovers make a great casserole or au gratin the next day.
Ingredients
- 1 russet potato, peeled and cubed
- 5 slices bacon, diced
- ½ onion, chopped
- 1 (6 ounce) can crab meat, drained
- ½ teaspoon parsley flakes
- 2 tablespoons butter
- ⅓ cup all-purpose flour
- ¼ cup dry white wine (Optional)
- 1 cube chicken bouillon
- 1 ½ cups milk
- 1 (15 ounce) can creamed corn
- salt and pepper to taste
Instructions
- Wrap potato cubes in plastic wrap; microwave on high for 30 seconds. Set aside.
- Cook bacon in a large skillet over medium heat until browned
- 7 to 10 minutes. Add onions; cook and stir until translucent
- about 5 minutes. Stir in crab meat and parsley flakes. Remove from the heat.
- While the bacon is cooking
- melt butter in a large stockpot over low heat. Whisk in flour until mixture becomes creamy and takes on an eggshell color. Continue to cook and stir for 3 more minutes. Stir in wine.
- Dissolve chicken bouillon in milk; whisk mixture into the stockpot until no lumps remain. Cook until creamy and heated through. Stir in bacon-crab mixture
- potatoes
- and creamed corn; season with salt and pepper. Simmer for 10 minutes.
Servings: 4