Crabmeat Corn Chowder Recipe

Cooking Instructions

1. 1

   Cook the Bacon

   In a large pot over medium heat, cook the bacon lardons until crispy. Remove and set aside, leaving the rendered fat in the pot.

2. 2

   Sauté the Vegetables

   In the same pot, add the diced onion, celery, and red bell pepper. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.

3. 3

   Add Potatoes and Broth

   Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.

4. 4

   Incorporate Corn and Crab

   Add the corn kernels and lump crabmeat to the pot. Stir gently and let it cook for an additional 5 minutes.

5. 5

   Add Cream and Season

   Stir in the heavy cream, chili oil, and season with salt and black pepper to taste. Heat through for another 2 minutes.

6. 6

   Serve

   Ladle the chowder into bowls and garnish with crispy bacon, pea tendrils, and an extra drizzle of chili oil if desired.