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Crab and Kale Chowder

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Serves: 6 Time: 45 minutes

Ingredients

  • 4 slices bacon, chopped
  • 1 tbsp butter
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 2 tsp chopped fresh thyme 
  • 1 clove garlic, minced
  • 2 tbsp all-purpose flour  
  • 1 cup clam juice
  • 2 cups milk
  • 2 Yukon Gold potatoes, peeled and chopped (about 1 lb)
  • 8 oz crabmeat, fresh or frozen and thawed
  • 1 cup corn kernels
  • 2 bay leaves
  • 3/4 tsp salt
  • 1/2 tsp freshly ground pepper 
  • 4 cups chopped Foxy Organic Green Kale   
  • 2 green onions, finely chopped

Preparation

  1. In saucepan set over medium heat, cook bacon for about 5 minutes or until lightly golden. Add butter, onion, celery, thyme and garlic; cook, stirring, for about 5 minutes or until onion is tender. 
  2. Sprinkle flour over top. Cook, stirring constantly, for about 2 minutes or until starting to foam. Slowly add in 1 cup water, clam juice and milk; bring to simmer. Add potatoes, crabmeat, corn, bay leaves, salt and pepper; return to simmer. Simmer for 15 to 20 minutes or until potatoes are tender. 
  3. Stir in kale; cook for 3 to 5 minutes or until kale is tender. Remove and discard bay leaves. Sprinkle with green onions before serving. 

Tip: Serve with hot sauce and oyster crackers.

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