Ingredients
The following ingredients have 5 Servings
- 4 slices bacon, cut up
- 2 tablespoons butter
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup all-purpose flour
- 2 cups chicken stock or broth
- 1-1/2 cups diced raw potato
- 1 can whole kernel corn, drained
- 1 can creamed corn
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama {affil link}), or to taste, optional
- 1/4 teaspoon Old Bay seasoning {affil link}, or to taste
- 2 cups warmed half and half
- 1-pound fresh crab, picked over for shell, (set aside a few pinches for garnish)
- 1/4 cup sliced green onion
- 1 tablespoon dried parsley
Instruction
- Cut the bacon into small pieces and sauté until cooked but not crisp.
- Add the butter, onion and celery and cook until tender, about 4 minutes.
- Stir in the flour, until well blended. Cook and stir for about 5 minutes to cook the flour.
- Stir in the broth a little at a time until mixture is smooth.
- Add the potatoes, increase heat and bring to a boil; reduce heat and simmer for about 10 minutes, stirring several times.
- Stir in the corn, seasonings and half and half. Bring back up to a boil, reduce back to a simmer and gently fold in the crab.
- Stir in green onion and parsley; simmer for about 10 minutes or until crab is warmed through.
- Garnish with a pinch of crab and a sprinkle of Cajun seasoning.
