Recipe information
Yield
6 main-course
Ingredients
6
ounces bacon, cut into 1/2-inch pieces
1
large onion, chopped
1
pound red-skinned potatoes, unpeeled, diced
2
1/2 cups bottled clam juice
3
1/2 cups half and half
1
pound fresh or frozen corn kernels
1
pound fresh crabmeat, coarsely flaked or chopped
3
tablespoons chopped fresh thyme
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Preparation
Step 1
Sauté 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 sauté 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.
Step 2
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.