Juicy crab and sweet corn make for richly flavorful and comforting chowder.
Our recipe for crab-and-corn chowder includes chopped bacon, which gives the chowder an extra bit of depth.
And yesfresh is definitely best when it comes to this rich chowder.
Credit:Will Dickey; Prop Styling: Christina Daley; Food Styling: Rishon Hanners
Prepare this chowder up to three days ahead.
Store in the refrigerator in an airtight container, and reheat on the stovetop until hot throughout before serving.
Drain bacon on paper towels, reserving 2 tablespoons drippings in Dutch oven.
Simmer chowder:
Stir stock mixture and corn into bell pepper mixture in Dutch oven.
Bring to a boil over high.
Reduce heat to low; simmer, stirring occasionally, until flavors meld, about 20 minutes.
Divide chowder evenly among bowls; top with bacon, and garnish with additional cilantro and oyster crackers.
