Roasted Corn And Crab Chowder

Name: Roasted Corn And Crab Chowder
Ingredients: 4 ears of corn, roasted and kernels cut; 6 slices bacon, cooked and chopped; 2 teaspoons butter; 4 cloves garlic, minced; 1 large onion, diced; 2 (14 ounce) cans clam juice; 1 cup instant mashed potatoes; 1/2 cup half-and-half; 3 teaspoons chopped fresh thyme; 1 1/2 teaspoons Cajun blackened spice mix; 1/2 teaspoon salt; 1/2 lb fresh crabmeat, picked over; 1 1/2 cups shredded sharp cheddar cheese (optional)

13 ingredients

7 steps

Ingredients

4 ears of corn, roasted and kernels cut
6 slices bacon, cooked and chopped
2 teaspoons butter
4 cloves garlic, minced
1 large onion, diced
2 (14 ounce) cans clam juice
1 cup instant mashed potatoes
1/2 cup half-and-half
3 teaspoons chopped fresh thyme
1 1/2 teaspoons Cajun blackened spice mix
1/2 teaspoon salt
1/2 lb fresh crabmeat, picked over
1 1/2 cups shredded sharp cheddar cheese (optional)

Directions

1

In a large saucepan or dutch oven melt butter over medium high heat and add garlic and onion.
2

When onion is begining to become translucent add clam juice and potato flakes.
3

Cook, stirring occasionally until thickened slightly.
4

Reduce heat to simmer; add corn, cream, thyme, seasoning mix, salt and bacon.
5

Simmer for 20 minutes.
6

Add crab and heat through, around 5 minutes.
7

Serve in hot bowls, top with cheese and a sprinkle of cajun mix.