Corn-Bacon-Crab Chowder

Corn-Bacon-Crab Chowder

When her son Ben was captain of the Louisiana State University football team, Charlotte Bollinger cooked large meals for the offensive line after each game, including this Corn-Bacon-Crab Chowder.

Corn-Bacon-Crab Chowder
Serves 16
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  1. ¾ pound bacon
  2. 1 cup butter
  3. 2 cups all-purpose flour
  4. 4 cups chopped yellow onion
  5. ½ cup chopped red bell pepper
  6. 8 cups warm whole milk (105° to 110°)
  7. 8 cups water
  8. 3 (15.25-ounce) cans whole kernel corn
  9. 3 (10.75-ounce) cans cream of chicken soup
  10. 2 (14.75-ounce) cans cream-style corn
  11. 1 (8-ounce) jar Cheddar-flavor cheese dip (see note)
  12. ¼ cup Lea and Perkins Marinade for chicken
  13. ¼ cup hot sauce
  14. 2 tablespoons chicken bouillon granules
  15. ¼ teaspoon garlic powder
  16. ¼ teaspoon seasoned salt
  17. 2 pounds lump crabmeat, picked free of shells
  18. 1 teaspoon ground black pepper
  19. ½ teaspoon salt
  20. Garnish: crumbled bacon, chopped red bell pepper
  1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon to a paper towel-lined plate to drain, and reserve 2 tablespoons bacon drippings. Crumble bacon when cool. Set aside.
  2. In a large stockpot, combine reserved bacon drippings and butter over medium heat until butter has melted. Stir in flour, and cook 5 minutes, stirring constantly. Stir in onion and bell pepper, reduce heat to low, and cook 15 minutes, stirring often.
  3. Working in batches, combine vegetable mixture and warm milk in the container of a blender. Blend until smooth. Return to stockpot.
  4. Add bacon, water, corn, chicken soup, cream-style corn, cheese dip, marinade, hot sauce, chicken bouillon, garlic powder, and seasoned salt. Bring mixture to a boil over high heat, then reduce heat, and simmer 15 minutes. Stir in crab, pepper, and salt. Cook until heated through. Garnish with additional crumbled bacon, and bell pepper, if desired.
  1. We used Cheez Whiz
Louisiana Cookin


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