Bayou Crab Chowder

4 slices center cut bacon
12 ounces frozen potatoes
1 1/2 cups frozen corn
4 cups vegetable broth
1 1/2 teaspoons garlic salt
1 tablespoon Cajun seasoning
1 teaspoon thyme
1 teaspoon black pepper
7 ounces turkey kielbasa
2 cups fat free half and half
1 pound cleaned crab meat, divided

  1. Heat a large pot over medium-high heat. Add the bacon and cook until crisp.
  2. Stir in the next seven ingredients (potatoes through black pepper) and bring to a boil. Simmer until the potatoes are heated through. For a thicker soup, use a potato masher to coarsely mash some of the potatoes before adding the sausage.
  3. Cut the sausage in half and then slice in a diagonal. Stir the sausage into the pot and continue to simmer until heated through.
  4. Stir in the half and half and all but 1/2 cup of the crab meat, simmering until it comes to a simmer again.
  5. Ladle into bowls and garnish with remaining crab meat and a sprinkle of Cajun seasoning and serve.

Original Recipes: Bayou Crab Chowder @

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