Shelly's Recipe

CRAB AND CORN CHOWDER

Category: Chowders

2 slices bacon, cut into 1/2 inch pieces
1 tbsp butter
1 large onion, chopped finely
3 tbsp flour
3 cups chicken broth
1 large potato, peeled and cut into 1/4 inch dice
3/4 cup half-and-half
1 cup cooked corn, drained
1/2 red bell pepper, cut into 1/4 inch dice
1 cup cooked crabmeat, canned or fresh
Salt and pepper, to taste
2 green onions, sliced thinly

Cook bacon in a soup put until golden. Add butter and onion. Saute until soft, about 4 minutes. Add flour, mix well and cook an additional 3 minutes, stirring constantly. Add chicken broth; whisk well. Add potato. Reduce heat and simmer and cook until potato is tender, about 12 minutes. Add half-and-half, corn, bell pepper, and crab. Simmer 5 minutes or until heated through and bell pepper is tender. Season with salt and pepper. Garnish with green onions. Serves 4