Crab Corn Chowder

Ginny made this delicious soup for cookie baking.

Ingredients

  • 1 lb. bacon
  • 1/2 cup onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, chopped
  • 4 chopped potatoes
  • 2 cup chicken broth/stock
  • 1 tsp. ground cumin
  • 2 cup half and half
  • 2 cup shredded Mexican Blend cheese
  • 1 can (16 oz.) creamed corn
  • 1 tsp. hot pepper sauce
  • 1 tomato, chopped
  • 2 (8 oz.) packages of lump crab (pasteurized in seafood section)

Directions

  1. Cook bacon.
  2. Brown onion, red pepper, and garlic in bacon drippings until softened.
  3. Add potatoes, chicken broth, and cumin and bring to a boil, 15 minutes.
  4. Add half and half, cheese, corn, hot pepper sauce, tomato, and crab. Stir over low heat until cheese melts.