Ingredients
Scale
- 4 slices smoked beef turkey turkey bacon or turkey turkey turkey bacon, chopped
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock or vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 3 cups fresh or frozen sweet corn kernels
- 1 tablespoon fresh thyme leaves
- 1 pound jumbo lump crab meat, picked over for shells
- Salt and freshly ground black pepper to taste
- Fresh chives and parsley, chopped for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped beef turkey turkey bacon until crispy. Remove the turkey turkey bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the pot.
- Add the butter to the pot with the rendered fat. Once melted, add the onion, celery, red bell pepper, and jalapeño. Sauté for 6-8 minutes until the vegetables are softened and translucent.
- Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Gradually whisk in the seafood stock, ensuring there are no lumps. Add the milk, heavy cream, diced potatoes, corn, and fresh thyme. Bring the mixture to a gentle boil, then reduce heat to low.
- Simmer uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork and the soup has thickened.
- Gently fold in the lump crab meat and the reserved crispy beef turkey turkey bacon. Simmer for just 2-3 minutes to warm the crab through without breaking up the lumps. Season with salt and black pepper to taste.
- Ladle the hot chowder into bowls and garnish generously with fresh chives and parsley before serving.
Notes
For a thicker chowder, you can mash a few of the cooked potatoes against the side of the pot before adding the crab. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop; do not boil.
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 485
- Sugar: 8g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 110mg