Seafood Bacon Corn Chowder
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Seafood Bacon Chowder

A seafood chowder with bacon and corn, so creamy and delicious!
Course: Soup
Author: Marlynn Schotland | UrbanBlissLife.com

Ingredients

  • 8 strips of bacon chopped
  • 4 tablespoons unsalted butter
  • 3 cloves minced garlic
  • 1 medium onion finely chopped
  • 1 cup carrots finely chopped
  • 3/4 cup celery finely chopped
  • 1 tablespoon chopped fresh thyme OR 1/2 tablespoon dried thyme
  • 1 bay leaf
  • 7 cups yellow corn
  • 2 cups bottled clam juice
  • 2 cups 1% milk
  • 2.5 cups heavy cream
  • 1 14.5 oz chicken stock
  • 3 medium baking potatoes peeled and cut into small cubes
  • 1/2 pound of ready-to-eat crab meat
  • 3 tablespoons thinly sliced basil optional

Instructions

  • Cook the bacon in a large (6 or 8 quart) pot over medium heat. Stir bacon occasionally and cook until crisp. Transfer to paper towels. Reserve about 3 tablespoons of the bacon for garnish, leaving the remainder in the pot.
  • Add butter, garlic, onions, carrots, celery, thyme, and bay leaf, to the pot. Cover and cook for about 6-8 minutes, until the onions are soft and lightly golden. Be sure to stir occasionally.
  • Add the corn, clam juice, milk, heavy cream, chicken stock and potatoes to the pot. Cover, bring to a boil, and then reduce the heat to low. Simmer uncovered for about 25 minutes, until the potatoes are tender, stirring occasionally.
  • While ingredients are simmering, melt 2 tablespoons butter in a medium sauté pan over medium heat. Add crab meat. Sauté for 2 minutes, then remove from heat and set aside.
  • Check the large pot of ingredients simmering and when potatoes are tender, discard the bay leaf.
  • Transfer about 4 cups of the soup to a blender and puree.
  • Pour the puree back into the chowder and stir to blend and thicken.
  • Garnish each serving with bacon, a generous spoonful of crab meat, and chopped basil (optional).

Notes

If using frozen corn kernels, thaw to room temperature before using.
DAIRY-FREE OPTION
Substitute 2 cups of 1% milk with 2 cups of almond milk.
Substitute heavy cream with 2 cups full-fat coconut milk or, for a creamier chowder, 1 cup coconut milk plus 1 cup coconut cream.