Crab, bacon, and cheddar corn chowder from New England Soups from the Sea: Recipes for Chowders, Bisques, Boils, Stews, and Classic Seafood Medleys (page 140) by Craig Fear

  • celery
  • corn
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute this book's "Basic crab stock" for commercial crab stock, crab carcasses for Jonah crab claws, salt pork for slab bacon, and half-and-half for heavy cream.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Basic crab stock" for commercial crab stock, crab carcasses for Jonah crab claws, salt pork for slab bacon, and half-and-half for heavy cream.

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