Chesapeake Crab Chowder
From the Eastern Shore, a classic Waterman's chowder
Ingredients
- 4 strips Bacon, diced
- 2 cups Red potatoes diced
- 1 cup Celery, diced
- 1 cup Carrots, diced
- 1 Large onion, chopped
- 1 Red bell pepper, chopped
- 2 cups Sweet corn (fresh, frozen or canned)
- 3 tbsp Flour
- 2 cups Chicken broth
- 2 cups Milk
- 1 tbsp Fresh rosemary, minced
- 1 tbsp Fresh parsley, chopped
- 1 tbsp Old Bay Seasoning
- 1+ cup Blue crab meat
Instructions
- Fry the bacon in a large soup pan.
- Add the carrots, onions and celery and saute until just tender. Stir in the flour. Add the 2 cups of broth and bring to a slow boil.
- Add the dice potatoes to the pot. Cover and simmer until the potatoes are tender, about 15 minutes. Add a little water if needed. Then add the red pepper, corn, parsley and rosemary. Let simmer for 10 minutes.
- Add milk, then gently fold in the crab meat. Stir and heat through. Try not to let it come to a boil at this point; just nice and hot.
- Stir in the Old Bay. Adjust seasonings as needed. Ladle into bowls and serve with a little Old Bay on the side.
Notes
