6 slices bacon, diced
1 red bell pepper, diced
½ cup diced onions
1 stalk celery, diced
2 cups water
3 tablespoons cornstarch
3 chicken bouillon cubes (I used Herb Ox)
3 cups heavy cream
2 (14.75 oz) cans cream-style corn
1-1½ teaspoons season salt or seafood seasoning (I used Chef Paul Prudhomme's Seafood Magic)
2 (6 oz cans) crab meat, drained and cartilage removed

     In a soup pot, cook bacon over medium heat until crisp.  Remove bacon from pan leaving drippings in pot.  Saute the red bell pepper, onions and celery in the bacon drippings until tender. 
     Combine cornstarch with water until smooth and cornstarch is dissolved.  Add to pot with veggies. 
     Add remaining ingredients including bacon to pot.  Heat over medium heat until heated through and thickened.
    
Serves 6

This recipe linked to

Coupon Cookin'

Around My Family Table

The Nourishing Gourmet

Diary of a Stay at Home Mom

Prairie Story

Ekat's Kitchen

I'm a Food Renegade

Katie's Cucina

Simply Sweet Home

Amy's Finer Things

The Grocery Cart Challenge

Designs By Gollum

Ann Kroeker

$5 Dinners

Comments

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Lela DePaolo   |24.18.61.xxx |2011-01-20 04:19:15 ohhhhh yummmy!! Reply | Quote 0   0

Sandra     |174.26.43.xxx |2011-01-21 10:39:05 Sounds great Reply | Quote 0   0

Wendy  - Around My Family Table     |98.177.152.xxx |2011-01-21 16:00:02 YUM! Thanks for linking up to Tip Day Thursday. Wendy Around My Family Table Reply | Quote 0   0

Nikki     |24.162.224.xxx |2011-01-25 12:50:33 LOVE Crab and corn chowder. Can't wait to try this recipe. Thanks for sharing. Reply | Quote 0   0

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