Shrimp and Corn Chowder | Louisiana Kitchen & Culture

Ingredients

• 6 bacon slices
• 2 celery ribs, diced
• 1 medium-size green bell pepper, diced
• 1 medium onion, diced
• 1 jalapeño pepper,seeded and diced
• 1 (32-oz.) container chicken broth
• 3 tablespoons all-purpose flour
• 3 cups fresh corn kernels (6 ears)
• 1 pound fresh lump crabmeat, drained and picked*
• 1 cup whipping cream
• ¼ cup chopped fresh cilantro
• ½ tsp. salt
• ¼ teaspoon pepper