This chowder makes a great cold-weather meal and is sure to become a family favorite. The recipe pairs well with Ankida Ridge Vineyards’ 2017 Chardonnay and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.
What You’ll Need:
- 6 slices bacon, chopped
- ½ c. diced celery (approximately 2 ribs)
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 1 medium onion, diced
- 1 jalapeno, seeded and diced
- ¼ c. flour
- 1-quart strong chicken stock
- 2 c. frozen corn
- 1 lb freshly picked crab
- 1 c. heavy cream
- ½ to ¾ t. salt
- ½ tsp. Old Bay seasoning, optional
- Freshly ground black pepper
- Fresh minced parsley
- Stockpot or dutch oven
Directions
Step 1: In a stockpot or Dutch oven sauté the bacon to render the fat.
Step 2: When bacon is crisp, remove the pieces from the pan and add the diced peppers and onions to the drippings. Sauté until the vegetables are beginning to soften.
Step 3: Add the flour and cook stirring frequently until the flour is cooked through.
Step 4: Slowly add the chicken stock. Blend well and simmer for 5 minutes.
Step 5: Add corn and cook for 5 to 10 minutes. Then add the crab, heavy cream, and salt. If desired, add the Old Bay seasoning, pepper and additional salt.
Step 6: Warm through and serve. Garnish with bacon and minced parsley.
Serves 4 to 6
