Yield: 10 cups
Preparation time: 20 minutes
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6 bacon slices
2 celery ribs, diced
1 medium green pepper, diced
1 medium onion, diced
1 jalapeno pepper, seeded and diced
1 (32 ounce) container chicken broth
3 tablespoons flour
3 cups fresh corn kernels (6 ears)
1 pound fresh lump crabmeat, drained and picked
1/2 teaspoon salt
1/4 teaspoon pepper
oyster crackers
garnish with chopped fresh cilantro
Cooking time: 55 minutes
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Cook bacon in a dutch oven over medium heat 8-10 minutes or until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in dutch oven. Crumble bacon. Saute celery and next 3 ingredients in hot drippings 5-6 minutes or until tender. Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil; reduce heat and simmer, stirring occasionally 30 minutes. Gently stir in crabmeat and next 4 ingredientsl; cook 4-5 minutes or until thoroughly heated.
Serve warm with crumbled bacon and oyster cracker. Garnish, if desired.
1 pound peeled cooked shrimp or chopped cooked chicken may be substituted.