crab and corn chowder

Dinner
Crab and Corn Chowder

Ingredients

  • 1 medium onion, chopped
  • 5 tablespoons butter
  • 1/3 cup all-purpose flour
  • 3-1/2 cups milk
  • 4 bacon strips, cooked and crumbled
  • 2 cans (6 ounces each) crabmeat, drained
  • 2 medium potatoes, diced
  • 1 small green pepper, chopped
  • 1 celery rib, chopped
  • 1 can (8-1/4 ounces) whole kernel corn, drained
  • 1 cup half-and-half cream
  • 1 bay leaf
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon white pepper

Directions

  1. In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.