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DIRECTIONS: Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble and set aside. Pour off all but 2 tablespoons of drippings. Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender. Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender. Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon. www.Swansonbroth.com. |
Wednesday, September 3, 2008
Corn and Crab Chowder
Labels:
corn,
corn and crab chowder,
crab,
soup
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My favorite food related links
- Betty Crocker.com
- Cajun Delights
- Cajun recipes
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- CDKitchen.com
- Cheap Cooking
- Chocolate and Zucchini
- Christmas Joy - Recipes
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- Cooks.com
- Creole/Cajun Recipes
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- Depression Cooking with Clara
- Eating Well
- Emeril LaGasse's Website
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- Food Wishes
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- In The Kitchen With Stefano Faita
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- Karen's Country Kitchen
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- Mr. Food
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- Old Farmers Almanac cooking section
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- Shrimp recipes/Southern Shrimp Alliance
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- The Cookie Tin
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- The Pioneer Woman
- Tyler Florence's website
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