"This rich-tasting chowder is quick and easy to prepare. You can
try varying it to mimic a Chicken curry flavor, and it will be just as
hassle-free and flavorful. It can even be made into a great
casserole or au gratin using leftovers."
Serving: 4
• 1 russet potato, peeled and cubed
• 5 slices bacon, diced
• 1/2 onion, chopped
• 1 (6 oz.) can crab meat, drained
• 1/2 tsp. parsley flakes
• 2 tbsps. butter
• 1/3 cup all-purpose flour
• 1/4 cup dry white wine (optional)
• 1 cube chicken bouillon
• 1 1/2 cups milk
• 1 (15 oz.) can creamed corn
• salt and pepper to taste
• Use plastic wrap to cover the potato cubes. Heat for 30 seconds in the
microwave. Let it rest.
• Set the heat to medium. Then, cook the bacon in a sauté pan and add the
chopped onions.
• Cook the onions until they appear translucent. Mix in the parsley flakes and
some crab meat. Let rest.
• Use low heat to melt butter in a big stockpot. Whisk the flour into the
mixture until it turns into a thick and egg-shell colored broth. Let it cook for
several minutes while occasionally stirring. Mix wine in. Take the chicken
bouillon and dissolve in milk. When the flour mixture starts to crumble,
whisk the milk in gradually. Blend well until smooth to elimate lumps.
• Once the mixture turns into a hot and creamy consistency, add in the bacon
mixture, along with the cubed potatoes and creamed corn.
• Add a pinch of salt and pepper, then let it simmer for 10 minutes.
• To make curry flavor, mix in 2 tbsps. of curry powder after pouring the
wine into the flour. You can also substitute the bacon with cubed chicken.
Nutrition Information
• Calories: 485 calories;
• Total Carbohydrate: 45.6 g
• Cholesterol: 84 mg
• Total Fat: 24.6 g
• Protein: 20.4 g
• Sodium: 1146 mg