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Creamy Crab & Corn Chowder
Creamy Crab & Corn Chowder

Creamy Crab & Corn Chowder

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 lb King Crab
5 slices bacon
1 red onion
1 red pepper
10 small red potatoes
16 oz kernel corn
1 qt heavy cream
1 pt Half-and-Half
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Let's Make It
1
Steam crab, de-shell, and set aside. Cut bacon into small pieces and fry until brown. Remove bacon from pan and set aside.
2
Cut red onion into small pieces and put in pan with bacon grease. Cook for five minutes and add red pepper, cook for an additional five minutes. Cut up red potatoes and add to onions and peppers. Mix and cook for ten minutes. Add the corn and mix well. Wait about five minutes and add the heavy cream and the half-and-half. Let this mixture cook for 30 minutes.
3
Bring the chowder to a slow simmer and add the bacon and the crab to the chowder. Cook for 1 hour and serve with sourdough bread.
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