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    Bacon and Crab Chowder View Edit

    Servings: Not specified

    Directions

    1. Put a medium pot over medium high heat, add a drizzle of EVOO and the bacon and cook until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels. 2. Pour off a little of the bacon fat, leaving a thin, even layer. Add the potatoes, onion, celery, bell pepper and bay leaf to the pot, season with salt and pepper and cook for 7 to 8 minutes, stirring occasionally, until softened. Stir in the flour and cook for 2 minutes. Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer.

    Ingredients
    • 3. Run your fingers through the crabmeat to check for shell bits, then combine with the thyme and seafood seasoning. Uncover the pot, stir in the crabmeat and simmer for 6 to 7 minutes, until the potatoes are just fork-tender and the soup has thickened. Finish the chowder with the Sherry and serve with the crispy bacon, chives, oyster crackers and hot sauce.
    • Extra-virgin olive oil (EVOO)
    • 6 slices of bacon, chopped
    • 2 russet potatoes, peeled and cut into ½-inch dice
    • 1 large onion, chopped
    • 4 celery ribs from the heart with leaves, finely chopped
    • ½ red bell pepper, finely chopped
    • 1 fresh or dried bay leaf
    • Salt and freshly ground pepper
    • 3 tablespoons all-purpose flour
    • 2 cups chicken broth
    • 6 cups whole milk (can sub evaporated skim milk)
    • 12 ounces lump crabmeat, from the seafood counter
    • 3 tablespoons chopped fresh thyme
    • 1 tablespoon seafood seasoning, such as Old Bay (a palmful)
    • 3 tablespoons dry Sherry
    • 4 tablespoons snipped chives
    • Oyster crackers
    • Hot sauce

    Parsed from recipe text (no separate ingredient records).
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