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bayou crab chowder

30-minute Bayou Crab Chowder

The Cajun spice of this chowder is wonderfully balanced by potatoes, corn and the half and half that makes it so creamy.

Ingredients

Scale

Instructions

1. Heat a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel–lined plate and set aside.
2. Add the potatoes, kielbasa, corn, broth, garlic, Cajun seasoning, thyme, salt, and pepper to the pot and bring to a boil. Cover and reduce the heat to low. Simmer until the potatoes are heated through, about 5 minutes.
3. Stir in the half-and-half and all but 1/2 cup of the crabmeat. Remove the thyme stems and remove the pot from the heat.
4. Ladle into bowls and garnish with the remaining crabmeat and a sprinkle of Cajun seasoning.