Almond flour is used in place of all-purpose flour to create gluten-free chocolate chip and banana muffins.
| Prep Time: | 35 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 5 slices bacon
- 1 tablespoon clarified butter
- ¾ cup chopped onion
- ¼ cup chopped green bell pepper
- ½ cup chopped celery
- 1 ½ teaspoons minced garlic
- ¼ cup dry white wine
- 1 teaspoon brandy
- 1 ½ teaspoons dried basil
- 1 teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried thyme leaves
- 2 teaspoons Worcestershire sauce
- 3 cups fresh corn kernels
- 4 large potatoes, peeled and diced
- 1 ½ quarts chicken stock
- ½ cup butter
- ½ 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
Instructions
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
- Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
- While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
- Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.
Nutrition Facts
| Calories | 709 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 240 mg |
| Dietary Fiber | 5 g |
| Protein | 25 g |
| Saturated Fat | 27 g |
| Sodium | 1016 mg |
| Sugars | 4 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
This was very good!! I omitted the brandy and used 2T Old Bay instead of the creole seasoning. My husband doesn’t like shrimp, so I used a little extra crab and an extra potato. This made a delicious dinner with crusty bread. It made A LOT (I mean, I should’ve known, the recipe says 10 servings). I might try to cut the recipe in half next time.
This was outstanding, just as written. I used homemade chicken stock and a different seasoning blend since I didn’t have creole, but that was the limit of my tampering. This will definitely be a must make again!
Only complaint I have is this made waaaaay more than 10 servings m
This was delicious! I made without the bacon bc I have 1 that doesn’t like it (I know, right?!) and one that doesn’t eat red meat and we didn’t even miss it. My family said this was the best soup/chowder that I’ve made…high praise! Thanks for sharing!
This is amazing! My husband is a Stone crab fisherman and that is why are used Stone crab claw meat!
I will make this again and again! The whole family loves it. I bring it to family gatherings and its a huge hit.
Try this Recipe, it’s truly amazing! I’ve never left a review before, and rarely follow a recipe to the “T” that’s how perfect I think this recipe is. I’ve made this Chowder dozens of times because it is so often requested at family gatherings. Some even request it for their birthday meal. Yes, it’s that good! Some reviewers mentioned It takes time and the ingredients aren’t cheap but in my opinion, time, technique and quality ingredients are what make the difference between OK and outstanding.
I made this for Mother’s Day. 1. Takes A LOT of time. 2. Ingredients are expensive and a restaurant would be cheaper. 3. I followed it to a T and it tastes like cream. 4. Consistency of a cream broth with chucks of crab, corn, etc. and would not consider this a chowder. Thin soup and bland. Will not make again. Sorry.
I made this for Mother’s Day. 1. Takes A LOT of time. 2. Ingredients are expensive and a restaurant would be cheaper. 3. I followed it to a T and it tastes like cream. 4. Consistency of a cream broth with chucks of crab, corn, etc. and would not consider this a chowder. Thin soup and bland. Will not make again. Sorry.
Delicious. Added crabmeat.
This is an excellent recipe. My family asks for this often. I take this to larger family get together where this is a big hit. Sometimes I grate a carrot into it to add more color and to add more vegetables to it.
It was absolutely delicious. I didn’t have dry white wine so I substituted sherry and didn’t use the brandy, but it turned out fantastic!
I made with all half and half and no bacon grease. That was the only change. All three couples wanted the recipe.
Entire family absolutely loved it!
It’s amazing!!!
My wife and I made this as a team using the Dungeness crab we caught on the Oregon Coast. One of the absolute best chowders I’ve had in my life! We have some more Dungeness and Red Rock meat in our freezer and will be making more soon!
This was not cheap but it was so good. I made a few minor adjustments (1/2 the white pepper, 2 cups of cream + 2 cups half and half, forgot to add the bacon) but overall thought this was delicious. I would make it again.
Loved the recipe but I am trying to cut back some calorie intake….I used half and half not heavy cream and opted not to add the bacon fat, I used one extra rasher of bacon. This was fantastic and I would serve it to anyone!
So good!
I too, was looking for a copycat corn and crab chowder similar to BFG. This is it!! For my first try, I halved the recipe, because….well…crab is expensive. I followed the recipe exactly, only making a few changes: I used apple juice instead of brandy and white cooking wine instead of dry white wine. I only added a dash of cayenne and included both old bay and Cajun seasoning. Instead of green peppers, I used red. I also used canned corn and Philip’s lump crab. The soup was delicious. I knew it was a hit when I heard the sound of my husband’s spoon scraping the bowl.
It is quite a bit more work than other corn chowder recipes I found, but it is completely worth it. It makes a lot, which is great for leftovers. In fact, it was even better the next day. I am a spice wimp so I left out the cayenne, which was a mistake. Next time I will definitely add it. Thank you for the recipe!