Corn and Crab Chowder

Ingredients -

2 Strips Bacon, cooked crisp, drained, bacon drippings reserved
1 bunch Green Onion, chopped
2 stalks Celery, finely chopped
2 teaspoons chopped Garlic
1/2 cup Chicken Stock
1/2 stick Butter
1/2 pound Crab Meat
1 (14.5 ounces) can Yellow Whole Kernel Corn
1 teaspoon Fresh Ground Black Pepper
1/2 teaspoon Red Pepper (or to taste)
1 tablespoon Parsley
1 teaspoon Celery Seed
2 Bay Leaves
1 pint Milk

Preparation:

1. Add bacon drippings to stockpot. Sauté green onion, celery and garlic until the onions are soft and beginning to lightly brown.

2. Stir in chicken stock, butter, crab meat, whole kernel corn, black pepper, red pepper, parsley, celery seed, and bay leaves.

3. Bring to a gentle boil over medium heat.

4. Stirring constantly, add milk, bring to almost boiling.

5. Remove bay leaves.

6. Serve hot.

Soup Making Tip

Freezing Soups

Freeze soups in individual airtight freezer proof serving containers for convenience and quick meal preparation.

Soup Making Tip

Thickening Soups

Thickening soup adds depth and texture to soups, making them more filling. In many cases, you can simply remove some of the vegetables and puree them and add them back to the soup.