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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lighthouse Chowder Recipe

4.5 stars - based on 1 vote
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This recipe for Lighthouse Chowder is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound bacon, finely chopped
2 cups finely chopped celery
2 cups finely chopped onion
3 cups peeled, diced potato
1/3 cup flour
2 quarts bottled clam juice, chicken broth, or a combination
2 cups corn
2 pounds fresh lump crabmeat
1 cup chopped fresh parsley for garnish
Directions:
Directions:
In a large stock pot cook bacon over medium heat until almost crisp. Add celery, oniion, and potato and continue to cook, stirring constantly, until onion is tender. Sprinkle with flour, blend, add clam juice and simmerr until potato is tender. Stir in cream until broth reaches desired thickness. Stir in corn and crabmeat. Heat 5 minutes. Garnish with parsley and serve immediately.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
The first time we had this was with David and Marci. It was a beautiful Thanksgiving Day and we had this soup with some good bread before we headed out for a hike to the Hublein Tower in Simsbury.

 

 

 

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