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Categories:Viewed: 95 - Published at: 8 years ago
Ingredients
- 6 ounces bacon, cut into 1/2-inch pieces
- 1 large onion, chopped
- 1 pound red-skinned potatoes, unpeeled, diced
- 2 1/2 cups bottled clam juice
- 3 1/2 cups half and half
- 1 pound fresh or frozen corn kernels
- 1 pound fresh crabmeat, coarsely flaked or chopped
- 3 tablespoons chopped fresh thyme
Method
- Saute bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and saute until beginning to soften, about 3 minutes. Add potatoes and stir until coated. Add clam juice; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
- Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes. Season to taste with salt and pepper. Ladle chowder equally into 6 bowls. Garnish with remaining bacon and serve.
