Geisha

Corn and Crab Chowder

(Makes 4-6 Servings)

Ingredients

  • 1 can (6 oz.) Geisha® Crab Meat, drained
  • 1 can (4 oz.) Geisha® Mushrooms, drained
  • 2 slices bacon, cut in 1/2 inch pieces
  • 1 Tbsp. Butter
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped celery
  • 2 Tbsp. all-purpose flour
  • 1/2 Tbsp. ground parsley
  • 1/2 Tbsp. cumin
  • 3 cups Geisha® Chicken Broth
  • 1 can corn (cream style)
  • 2 medium potatoes, peeled, diced
  • 1 cup whipping cream
  • Dash pepper

Preparation

  1. Cook bacon in a heavy soup pot until fat is rendered, about 3 minutes.
  2. Add butter to pan. Add onions and celery. Cook over low heat 5 minutes, stirring 2 or 3 times.
  3. Stir in flour, parsley and cumin. Blend well. Gradually stir in chicken broth. Bring to a boil.
  4. Add corn and potatoes. Return to a boil. Reduce heat. Simmer over medium heat until potatoes are just tender.
  5. Add Crab Meat, cream, Mushrooms and pepper. Heat slowly, stirring.