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Sheryl's Corn and Crab Chowder


Sheryl's Corn and Crab Chowder Recipe

Ingredients:
  • 5 slices bacon
  • 1 tablespoon clarified butter
  • 3/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 1/2 teaspoons minced garlic
  •  
  • 1/4 cup dry white wine
  • 1 teaspoon brandy
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme leaves
  • 2 teaspoons Worcestershire sauce
  • 3 cups fresh corn kernels
  • 4 large potatoes, peeled and diced
  • 1 1/2 quarts chicken stock
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  •  
  • 3 cups heavy cream
  • 1 cup half-and-half cream
  • 1 pound peeled and deveined small shrimp
  • 1 tablespoon Creole seasoning
  • 1 pound fresh lump crabmeat, shell pieces removed
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/10 of a recipe
Amount Per Serving
Calories 709
Total Fat 48g
Saturated Fat 27.3g
Cholesterol 240mg
Sodium 1016mg
Total Carbohydrate 46.1g
Dietary Fiber 5.3g
Sugars 4g
Protein 25.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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