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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Saut bacon in heavy large saucepan over medium heat until brown and crisp,
about 10 minutes. Using slotted spoon, transfer bacon to paper towels to
drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in
saucepan and saut until beginning to soften, about 3 minutes. Add potatoes
and stir until coated. Add clam juice; bring to boil. Reduce heat to
medium-low, cover, and simmer 10 minutes.
Add half and half, corn, crab, fresh thyme, and half of bacon; cook
uncovered until potatoes and corn are tender, about 5 minutes. Season to
taste with salt and pepper. Ladle chowder equally into 6 bowls. Garnish
with remaining bacon and serve.
Contributor: Bon Appetit September 2004 p 190
| Ingredients:
6 Slice(s) bacon; cut into 1/2 inch pcs
1 Cup(s) onion; chopped
1 Pound(s) red skinned potatoes; unpeeled, diced
2 1/2 Cup(s) clam juice
3 1/2 Cup(s) half and half
1 corn kernels
1 Pound(s) crab meat; coarsely flaked or choppe
9 Teaspoon(s) thyme; chopped |
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