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    Sweet Red Chowder with Leek, Corn and Crab View Edit

    Servings: Not specified

    Directions

    1. In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the bacon and cook until it renders fat and crisps at the edges, about 5 minutes. Add the potatoes, leeks, celery and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the red bell pepper and thyme, then stir in the sherry and reduce for 1 minute. Stir in the chicken broth, tomatoes, corn, crabmeat and Old Bay Seasoning and simmer until potatoes are tender, 10 to 15 minutes. 2. Combine the parsley, chives and lemon peel and sprinkle over the chowder. Pass oyster crackers around the table.

    Ingredients
    • 1 tablespoon extra-virgin olive oil (EVOO)
    • 4 slices thick-cut bacon, chopped
    • 2 large baking potatoes--peeled, halved lengthwise and thinly sliced crosswise
    • 2 leeks, split lengthwise and sliced 1/2 inch thick
    • 4 ribs celery with leafy tops, chopped
    • 1 bay leaf
    • Salt and freshly ground pepper
    • Half of a red bell pepper, chopped
    • 2 tablespoons chopped fresh thyme
    • 1/2 cup dry sherry
    • One 32-ounce container (4 cups) chicken broth
    • One 28-ounce can crushed tomatoes
    • 2 cups frozen corn kernels
    • 12 ounces lump crabmeat, picked over for pieces of shell
    • 2 tablespoons Old Bay Seasoning (2 palmfuls)
    • Fresh flat-leaf parsley, finely chopped (a generous handful)
    • 2 to 3 tablespoons chopped chives
    • Grated peel of 1 lemon or orange
    • Oyster crackers, for serving

    Parsed from recipe text (no separate ingredient records).
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