Crab And Corn Chowder With Bacon Recipe

Sauté bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and sauté until beginning to soften, about 3 minutes. Add potatoes and stir until coated. Add clam juice; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.

Add half and half, corn, crab, thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes. Season to taste with salt and pepper. Ladle chowder equally into individual bowls. Garnish with remaining bacon and serve.

Per Serving (excluding unknown items): 588 Calories; 32g Fat (47.5% calories from fat); 31g Protein; 47g Carbohydrate; 4g Dietary Fiber; 135mg Cholesterol; 1143mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates.