Some people struggle to come up with an all-time, #1 favorite food. Not me. My favorite food, hands down, is crab. After every half marathon and marathon I’ve ever run, I’ve always requested a crab dinner to celebrate — with potatoes for glycogen replacement, of course.
Sadly for me, living on a budget keeps my love for crab in check and crab is reserved for special occasions. Marathoning…anniversaries…Tuesdays. It happens.
While “chowder” is a word that sends Mr. Prevention running for the hills, it is much the opposite for me. I hear “chowder” and first, think high calorie and secondly think, “Yum!”. I love broth-based soups but a creamy chowder offers up a hearty richness that’s hard to beat.
Then, there’s bacon. Bacon supposedly makes everything better, but I’m not so convinced in this dish. When I make this next time, I plan to omit the bacon and use a teaspoon or two of olive oil to saute the onion and bell pepper. Corn, crab, and cream are such bold flavors that I think the bacon could be omitted without being missed and make the nutrition stats all the more impressive for a chowder.
Or, turkey bacon is always an option!
Crab and Corn Chowder adapted by So Tasty, So Yummy from Our Share of the Harvest
6 bacon slices, diced
1 medium-size green bell pepper, diced
1/2 medium onion, diced
4 cups low-sodium chicken broth
1/3 cup all-purpose flour
2 tsp Old Bay seasoning
3 cups fresh corn kernels (about 6 ears)
1/2 lb lump crab meat, picked free of shells
1 cup half and half
1/4 tsp pepper
Directions:
Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven.
Saute bell pepper and onions in hot drippings 5 to 6 minutes or until tender. Whisk together broth, flour and Old Bay until smooth. Add broth mixture to the pot. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Stir in next 3 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon. Yield: 8 cups.
Nutrition Information (per cup): 145 calories; 6.5 g. fat; 29 mg. cholesterol; 388 mg. sodium; 15.3 g. carbohydrate; 2.1 g. fiber; 7.6 g. protein (without bacon + 2 tsp olive oil: 125 calories; 5 g. fat; 24 mg. cholesterol; 291 mg. sodium; 15.3 g. carbohydrate; 2.1 g. fiber; 5.8 g. protein)
Result: Creamy, rich, and packed with corn and crab. This chowder was simple to make and reheated well. As noted above, I feel the bacon can be omitted without sacrificing much flavor while decreasing the calories, fat, and sodium of the chowder. Love this meal for a cozy night in! Enjoy!
[/print_this]Christmas tree is going up today! And for once, I am all caught up with school work. Is anyone else’s schedule all sorts of off? Yesterday felt like Sunday. Not that I’m complaining 😉
Be well,
I agree!! MY schedule is so crazy this week. I worked yesterday, today, and tomorrow, which is so odd for me. I keep thinking today is Tuesday.
This crab soup sounds wonderful. I vote for this to be made the next time we get together, either at our house or yours!! Even though Nick doens’t like soup, I think he would eat this.
We did out lights outside yesterday, before it got too cold. We’re doing the tree and inside stuff next weekend. I can’t wait!
That looks wonderful! I was just thinking about this earlier as I have lump crab meat to use. YUMMY! 🙂
You’re my new best virtual friend! Thanks for sharing a slimmed down version of one of my husband and my favorite soups ever! Just found your blog and I’m loving it. Thanks for eating healthy… but eating like a real person!
Author
Thanks, Randi! You hit my “goal” with my cooking right on the head — lighter, but real…and good! 🙂 Thanks for reading and your sweet comment!
I *almost* put the Christmas tree up last night, but had told the roommate I would wait for her… whomp whomp…
I love how thick looking this soup is! Yum! I don’t know if I have ever attempted to make chowder before, but I love how simple this recipe looks!
Your soup looks delicious! I struggle with my favorite food too, but avocado would be somewhere in the dish. Seems like lately ALL I feel is off schedule-lol!
Hi, I found your website through your guest post on Chef Denis’ website. Love that post and this one. Crab is also a favorite. But when you live in a landlocked country it’s a very rare treat. Your chowder looks and sounds amazing.
Author
Nancy – Thanks for stopping by and your sweet comment. Chef Dennis has already connected me to so many other bloggers, I love it! I just checked out your blog and wow! Added to my reader! I can’t wait to get to know you & your blog 🙂
Glad you enjoyed it, but I am not sure I could eat chowder without bacon. They just go hand and hand!
This looks amazing! I love corn chowder and the addition of crab sounds fabulous!
I am definitely thrown off with the long weekend. Like you said, it’s definitely nice though. I need to spend a bit more time on the computer though. 😉
That sounds delish. I love the garnish of sage. My current favorite herb. Glad you like to indulge… on Tuesdays 😉
Looks yummy! My schedule is soooo out of whack! Work tomorrow is def. going to be a challenge.
Your photos are awesome! I gotta tell you, I’m the same way with the crab–it’s just so expensive! And I think you’re right about the bacon. With dishes like this, I’ve experimented with using bacon salt–it’s basically a nicer version of bacon bits–you still get the smoky salty flavor without any grease.
This looks sooo yummy Nicole. And I LOVE the fresh sage for decoration. Have a wonderful week.
I love crab too. My dad always buys several pounds of prawns and crab legs to eat on Christmas eve and I’m so looking forward to it again this year. That’s usually the only time of year that I have crab.
this looks so yummy! I can’t wait to make it. I’ve been craving a chowder of any sort! lol.
I saved this recipe as soon as I saw it on So Yummy, So Tasty
So I
I
My oh my. I’m always a sucker for a good chowder.
Can’t wait to try this!!
Mmm, fresh crab and fresh corn. Nothing could beat it!
I’d advise against turkey bacon in soup. I did it once in a baked potato soup and the turkey bacon had a weird flavor and mushy texture. Go without, or go bacon! 🙂