Easy Corn and Crab Chowder Cooking method
Easy corn chowder recipes INGREDIENTS
• 1 russet potato, peeled and cubed
• 5 slices bacon, diced
• 1/2 onion, chopped
• 1 (6 ounce) can crab meat, drained
• 1/2 teaspoon parsley flakes
• 2 tablespoons butter
• 1/3 cup all-purpose flour
• 1/4 cup dry white wine (optional)
• 1 cube chicken bouillon
• 1 1/2 cups milk
• 1 (15 ounce) can creamed corn
• salt and pepper to taste
1. Wrap potato cubes in plastic wrap, and microwave for 30 seconds.
Set aside.
2. In a saute pan, cook bacon over medium heat until heated through,
and add chopped onions. Cook and stir until onions are clear. Stir
in crab meat and parsley flakes. Set aside.
3. Meanwhile, melt butter in a large stock pot over low heat. Whisk
in flour until mixture becomes creamy and takes on a eggshell color.
Continue to cook for a few more minutes, stirring occasionally. Stir
in wine. Dissolve chicken bouillon in milk; when the flour mixture
is crumbly, slowly whisk in the milk. Mix well in order to eliminate
all lumps.
4. When the mixture is creamy and hot, stir in bacon mixture, cubed
potatoes, and creamed corn. Season with salt and pepper to taste,
and simmer for 10 minutes.
5. For a creamy curry variation add 2 tablespoons curry powder after
adding the wine to the flour mixture, and substitute cooked, cubed
chicken for the bacon.
Your Easy corn chowder recipes is ready now
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