The Starving Chef Recipe: Crab Corn Chowder

By Felicia Vargo, The Starving Chef

Forget pumpkin spice, soup season is my favorite part of fall. Bring on the chowder!

For step-by-step instructions with photos, click here.

Crab Corn Chowder With Candied Bacon

Prep time: 30 minutes
Cook time: 30 minutes
Makes: 6-8 servings

For Chowder

2 C fresh lump crab meat or imitation crab meat
3 C sweet corn
3 C cornbread, crumbled
½ C sweet onion, diced
1 leek, chopped
2 jalapenos, seeded and diced (+ slices for topping)
1 T garlic, minced
2 radishes, chopped
3 C chicken broth
8 oz. half & half
1 T lemon juice
1 T lime juice
1 T fresh thyme
1 T fresh oregano
1 bay leaf
1 T butter
Crusty bread, for serving

For Candied Bacon

6-8 strips plain, thick-sliced bacon
2 T rice vinegar
2 T maple syrup
¼ C brown sugar

Here’s How

1. Preheat the oven to 400 F. Crumble the cornbread and reserve half. Spread the cornbread crumbles on a greased baking sheet and toast for 8-10 minutes.
2. Meanwhile, whisk together the rice vinegar, maple syrup and brown sugar. Pour the mixture over the bacon strips so they are generously coated. Arrange the bacon in a single layer on a baking sheet lined with foil and cook the bacon at 400 F until it is crispy, about 20-30 minutes. Let cool while you make the soup, then crumble.
3. In a large pot over medium high heat, melt the butter and add in the onion, leek radishes, garlic and jalapeno. Sauté until the onion is tender, about 3-5 minutes.
4. Pour in the chicken broth and bring to a rapid simmer. Reduce the heat to medium then add the thyme, oregano and bay leaf.
5. Add in the sweet corn, remaining (un-toasted) cornbread and half and half. Let the soup simmer for 5-10 minutes. Stir until the cornbread has “dissolved” into the soup.
6. Stir in the crab meat, the lemon and lime juice, and half of the crumbled candied bacon. Cook for 2-3 minutes, until the crab meat is cooked through. Remove the bay leaf and discard. Serve garnished with cornbread crumbles, candied bacon crumbles and jalapeno slices. Enjoy.

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