Ingredients Jump to Instructions ↓

  1. 3 Slices Cooked Bacon

  2. 1/2 cup 31g / 1.1oz Chopped Onion

  3. 1 Bay leaf

  4. 1/2 teaspoon 2 1/2ml Thyme

  5. 2 Medium Peeled and Diced Potatoes

  6. 2 cups 125g / 4.4oz Corn - thawed frozen corn works well

  7. 1 1/2 cups 355ml Water

  8. 1 cup 237ml Half and half 1 cup 237ml Milk

  9. 3/4 lb 340g / 11oz Cooked, clean crab meat

  10. 2 tablespoons 30ml Dry sherry or cooking wine - Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook bacon in heavy saucepan to nicely browned and crisp, crumble and set aside for garnish. Cook onion in bacon fat over medium heat until translucent but not brown. Add bayleaf, thyme, potatoes, water and bring to simmer over medium heat. Add corn, half and half, milk and and sherry, bring back to simmer. Simmer over very low heat until potatoes are tender. Allow the chowder to stand overnite or simmer (very, very low heat) uncovered, stirring occasionally several hours, the flavors will blend beautifully. Add crab meat and simmer a few minutes until crab meat is completely warm. Serve in individual bowls, garnish with chopped bacon. Serve hot.


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