Corn and Crab Chowder

¼ lb. Bacon
1 Diced Red Pepper
½ Diced Onion
1 Diced Carrot
1 T Minced Garlic
2 Chopped Red Potatoes
6 Cups Fish Stock
1 ½ Cups Cream
1/4 lb. Fresh Crab Meat
1 ½ C Corn
3 Shakes of Red Pepper flakes
1 Bay Leaf
Skim milk

Dice raw bacon and place in soup pot. Cook over mediuem heat until crisp. Add red pepper and onion and saute about 3 minutes. Add garlic and potatoes and Sauté for another 3 minutes. Sprinkle flour over veggies. Stir and let cook for a few minutes. Add in fish stock and cream. Cook for a few minutes and then use a hand mixer to puree the soup just a little in order to thicken. Add crab and heat over medium for about 10 minutes. Add corn, red pepper flakes, and Bay leaf. Salt and pepper to taste. (If soup is too thick, you can thin it by adding a little skim milk. If soup is too thin, you can thicken it by adding a little bit of cornstarch mixed with water. Add only a little at a time and bring the soup back to a boil each time to see how far it is thickening.)

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