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Chowder Night

A hearty, savory soup that brings everyone to the table in a good mood.

I grew up on good food. I don't mean expensive or quality food, I mean good-tasting food. My mom and her sisters gathered often to cook the most amazing meals. The pots were so big, filled with the makings of something we could hardly wait to dive into. Even as kids, my siblings, cousins and I knew that what we ate was not common in most households. We could always hear laughter while they cooked and wondered what could have been so funny. My mama used to make this soup and in our home when something was extraordinary, our saying was, "Mama put her foot in that!" This is a foot-in recipe. 

Creamy Crab Corn Chowder

  • 1 pound bacon, julienned
  • 2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1 cup diced carrot
  • 1 1/2 teaspoons salt
  • 2 bay leaves
  • 3/4 cup all-purpose flour
  • 10 cups chicken stock
  • 1 1/2 pounds new potatoes, diced
  • 2 cups fresh sweet corn kernels
  • 1 teaspoon Old Bay seasoning
  • 2 cups half and half
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 1 pound fresh lump crab, cooked

In a large nonstick stockpot, cook the bacon until the pieces are crisp. Remove bacon from pot to a paper towel-lined plate and set aside. Stir in the onions, celery, and carrots. Season with salt and bay leaves. Saute until vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring constantly. Stir in the chicken stock and bring to a boil.

Add the potatoes, corn, and Old Bay. Stir and simmer for 15 minutes, or until the potatoes are fork-tender. Stir in the half and half and parsley. Simmer for 5 minutes then add Worcestershire sauce. Add the lump crab and stir gently until the crab meat is throughout the soup and warmed. Enjoy every mouth-watering bite!

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