Crab Corn Chowder with Candied Bacon
Forget pumpkin spice, soup season is my favorite part of fall. Bring on the chowder!
Equipment
Ingredients
- 2 cups fresh lump crab meat or imitation crab, shredded
- 3 cups sweet corn fresh, canned or frozen (thawed)
- 3 cups corn bread crumbled
- ½ cup sweet onion diced
- 1 leek chopped
- 2 jalapeno diced + more sliced for topping
- 1 tablespoon garlic minced
- 2 tablespoons radishes minced (optinal)
- 3 cups chicken broth
- 8 oz half & half
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme
- 1 tablespoon oregano
- 1 bay leaf
- 1 tablespoon butter
- crusty bread for serving
FOR CANDIED BACON:
- 8 strips thick cut bacon
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- ¼ cup brown sugar
Instructions
- Preheat the oven to 400 F. Crumble the cornbread and reserve half. Spread the cornbread crumbles on a greased baking sheet and toast for 8-10 minutes.
- Meanwhile, whisk together the rice vinegar, maple syrup and brown sugar. Pour the mixture over the bacon strips so they are generously coated. Arrange the bacon in a single layer on a baking sheet lined with foil and cook the bacon at 400 F until it is crispy, about 20-30 minutes. Let cool while you make the soup, then crumble.
- In a large pot over medium high heat, melt the butter and add in the onion, leek radishes, garlic and jalapeno. Sauté until the onion is tender, about 3-5 minutes.
- Pour in the chicken broth and bring to a rapid simmer. Reduce the heat to medium then add the thyme, oregano and bay leaf.
- Add in the sweet corn, remaining (un-toasted) cornbread and half and half. Let the soup simmer for 5-10 minutes. Stir until the cornbread has ‘dissolved’ into the soup.
- Stir in the crab meat, the lemon and lime juice, and half of the crumbled candied bacon. Cook for 2-3 minutes, until the crab meat is cooked through. Remove the bay leaf and discard. Serve garnished with cornbread crumbles, candied bacon crumbles and jalapeno slices. Enjoy!
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