Simmer corn kernels, crab meat and vegetables with chicken broth and whipping cream to make a rich and comforting corn and crab chowder according to the instructions on MyRecipes.com. A light and simple corn and crab chowder recipe is also available on Epicurious.com.
Follow the recipe on MyRecipes.com by dicing 2 celery ribs, 1 green bell pepper, 1 medium onion and 1 jalape?o pepper. Saut? 6 bacon slices in a large pot for approximately eight minutes or until they are crispy. Set the bacon pieces aside and place them on paper towels to drain off the excess oil before crumbling them.
Cook the celery, bell pepper, onion and jalape?o pepper in 2 tablespoons of the bacon drippings for about five minutes to soften them. Combine 32 ounces of chicken broth with 3 tablespoons of flour to make a smooth liquid mixture. Add this to the pot and then incorporate 3 cups of corn kernels. Bring the mixture to a boil before lowering the heat and allowing the soup to simmer for 30 minutes.
Fold in 1 pound of crab meat, 1 cup of whipping cream and 1/4 cup of chopped fresh cilantro. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Allow the mixture to simmer for another five minutes or until the chowder is thoroughly hot. Serve the corn and crab chowder with a sprinkling of crumbled bacon and accompany it with oyster crackers.