How to make Southern bayou crab chowder

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If you've never had a bayou crab chowder before, you're in for a real treat. Think about the best clam chowder you've ever had in your life, and then imagine it being even better. Yes, it's possible. The recipe below really amps up the flavor by using Cajun seasoning to add both spice and depth to the soup. Add in all your favorite chowder ingredients (such as bacon, potatoes and corn) and you have a complete package.
Even though the flavors in this soup are complex, it's a quick and easy meal to make. That means it can make an appearance on your weeknight dinner table with no problems. You can make it with bacon like a traditional chowder, but andouille sausage is a more authentic ingredient. It really infuses the entire soup with Southern flavors.
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Cooktop Cove
Southern Bayou crab chowder
4
15 minutes
45 minutes
1 hour
1 pound andouille sausage, diced
1 yellow onion, small diced
1 green bell pepper, seeded and diced
1 rib celery, small diced
1 tablespoon Cajun seasoning
1 sprig thyme
1 bay leaf
4 cups chicken broth
1 cup heavy cream
3/4 pounds Yukon gold potatoes, diced
3 cups corn kernels (thawed if frozen)
1 pound fresh lump crab meat, drained
Salt and pepper to taste
In a large heavy-bottomed pot, cook the diced sausage over medium-high heat. When the pieces are browned on all sides, remove them to a small bowl but leave the drippings in the pot.
Cook the onion, pepper and celery over medium-high heat until softened, about 10 minutes.
Add the Cajun seasoning, thyme and bay leaf and cook until fragrant, about 1 minute.
Add chicken broth, heavy cream and potatoes and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potatoes are soft, about 30 minutes.
Return the sausage to the pot and add the corn and crab meat.
Season with salt and pepper to taste and continue to simmer until everything is warmed through.
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