Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Ingredients
Directions
Wrap potato cubes in plastic wrap; microwave on high for 30 seconds. Set aside.
Cook bacon in a large skillet over medium heat until browned, 7 to 10 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in crab meat and parsley flakes. Remove from the heat.
While the bacon is cooking, melt butter in a large stockpot over low heat. Whisk in flour until mixture becomes creamy and takes on an eggshell color. Continue to cook and stir for 3 more minutes. Stir in wine.
Dissolve chicken bouillon in milk; whisk mixture into the stockpot until no lumps remain. Cook until creamy and heated through. Stir in bacon-crab mixture, potatoes, and creamed corn; season with salt and pepper. Simmer for 10 minutes.
Creamy Curry Variation:
Substitute cooked, cubed chicken for the bacon, and add 2 tablespoons curry powder after adding the wine in Step 3.
Nutrition Facts (per serving)
| 485 | Calories |
| 25g | Fat |
| 46g | Carbs |
| 20g | Protein |
