Corn and Crab Chowder Recipe - Delicious Homemade Soup

Ingredients

• 5 slices bacon
• 1 tablespoon clarified butter
• 0.75 cup chopped onion
• 0.5 cup chopped celery
• 0.25 cup chopped green bell pepper
• 1.5 teaspoons minced garlic
• 0.25 cup dry white wine
• 1 teaspoon brandy
• 2 teaspoons Worcestershire sauce
• 1.5 teaspoons dried basil
• 1 teaspoon ground white pepper
• 0.5 teaspoon dried thyme leaves
• 0.25 teaspoon cayenne pepper
• 4 large potatoes, peeled and diced
• 3 cups fresh corn kernels
• 1.5 quarts chicken stock
• 0.5 cup butter
• 0.5 cup all-purpose flour
• 3 cups heavy cream
• 1 cup half-and-half cream
• 1 pound peeled and deveined small shrimp
• 1 tablespoon Creole seasoning
• 1 pound fresh lump crabmeat, shell pieces removed

Instructions

1. Cook bacon in a large skillet over medium-high heat, flipping occasionally until crispy and evenly browned, approximately 10 minutes. Drain on paper towels and save the bacon drippings. Let cool, crumble, and set aside with reserved drippings.
2. In a large pot, melt clarified butter over medium heat. Sauté onion, celery, bell pepper, and garlic, stirring until the onion becomes soft and translucent, about 10 minutes. Add white wine and brandy, then bring to a gentle simmer. Season with Worcestershire sauce, basil, white pepper, thyme, and cayenne pepper. Incorporate potatoes and corn, followed by chicken stock. Bring to a boil over high heat, reduce heat to medium-low, cover, and simmer for 10 minutes.
3. Melt 1/2 cup of butter in a small saucepan over medium-low heat. Gradually stir in flour and cook, stirring continuously, until the mixture develops a peanut butter-like color, around 10 minutes.
4. Incorporate the flour mixture into the soup, then stir in heavy cream and half-and-half until the mixture is smooth. Add shrimp, bacon, and reserved drippings. Return to a simmer over medium-high heat. Cook until the shrimp are opaque, the potatoes are tender, and the soup has reached your desired thickness, about 15 minutes. Season to taste with Creole seasoning, then gently fold in the crabmeat.

Nutrition

• Calories: 709 kcal
• Fat Content: 48 g
• Fiber Content: 5 g
• Sugar Content: 4 g
• Sodium Content: 1016 mg
• Protein Content: 25 g
• Cholesterol Content: 240 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 27 g
• Unsaturated Fat Content: 0 g