Hurricane Recovery Resources

Got to Be NC
Recipe by: Lisa Prince

Crab and Corn Chowder

Serve with chives, additional grated cheese and toasted French bread.

Servings: 6
Cook Time: Prep Time: 15 minutes; Total Time: 55 minutes
Meal Type: Entree
NC Ingredients: crab, corn, bacon

Print Recipe

Ingredients

8
ounces bacon, chopped
1/4
cup olive oil
3
cups yellow onion, chopped
2
TBSP. unsalted butter
1/4
cup flour
1
tsp. salt
1/2
tsp. fresh ground black pepper
1/4
tsp. cayenne pepper
6
cups chicken stock
3
cups white potatoes, unpeeled and medium diced
5
cups corn, fresh (blanch for 3 minutes in salted boiling water) or frozen
1
cup half and half
1/4
pound sharp white cheddar cheese, grated
4
ounces lump crab meat

Directions

Cook the bacon in a large stock pot or in the microwave, reserve the drippings. Remove the bacon from the pot and add the olive oil to the bacon drippings. Reduce the heat to medium, add the onions and butter and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper and cayenne pepper and cook for 3 minutes. Add the chicken stock and potatoes bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn, crab, half and half and cheese. Cook for 5 minutes, until the cheese is melted.

Season to taste with salt and pepper. Garnish with bacon.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.