Name: Roasted Corn and Crab Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 4 ears of corn, roasted and kernels cut; 6 slices bacon, cooked and chopped; 2 teaspoons butter; 4 cloves garlic, minced; 1 large onion, diced; 2 (14 ounce) cans clam juice; 1 cup instant mashed potatoes; 1/2 cup half-and-half; 3 teaspoons chopped fresh thyme; 1 1/2 teaspoons Cajun blackened spice mix; 1/2 teaspoon salt; 1/2 lb fresh crabmeat, picked over; 1 1/2 cups shredded sharp cheddar cheese (optional)

Recipe by Diana Adcock

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This one's fast and good. Great for after chopping down the Christmas tree or Ice Skating. Company quality!!

Ready In:: 45mins
Serves:
Units:

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ingredients

4 ears of corn, roasted and kernels cut
6 slices bacon, cooked and chopped
2 teaspoons butter
4 cloves garlic, minced
1 large onion, diced
2 (14 ounce) cans clam juice
1 cup instant mashed potatoes
¹⁄₂ cup half-and-half
3 teaspoons chopped fresh thyme
1 ¹⁄₂ teaspoons Cajun blackened spice mix
¹⁄₂ teaspoon salt
¹⁄₂ lb fresh crabmeat, picked over
1 ¹⁄₂ cups shredded sharp cheddar cheese (optional)

directions

In a large saucepan or dutch oven melt butter over medium high heat and add garlic and onion.
When onion is begining to become translucent add clam juice and potato flakes.
Cook, stirring occasionally until thickened slightly.
Reduce heat to simmer; add corn, cream, thyme, seasoning mix, salt and bacon.
Simmer for 20 minutes.
Add crab and heat through, around 5 minutes.
Serve in hot bowls, top with cheese and a sprinkle of cajun mix.

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