2 russet potatoes, peeled and cut into 1/2 inch cubes
1 large onion, chopped
4 celery ribs, from the heart with leaves, finely chopped
1/2 red bell pepper, finely chopped
1 fresh or dried bay leaf
Salt and pepper to taste
3 Tbsp all-purpose flour
2 cups chicken broth
6 cups whole milk
12 oz lump crabmeat
3 Tbsp chopped fresh thyme
1 Tbsp Old Bay
3 Tbsp sherry
4 Tbsp snipped chives
Instructions
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.
Pour off a little of bacon fat, leaving a thin even layer. Add the potatoes, onion, celery, pepper and bay leaf to the pot, season with salt and papper 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 of the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer.
Run your fingers through the crabmeat to check for shell bits, then combine with the thyme and seafood seasing. Uncover the pot, stir in the crabmeat and simmer for 6 - 7 mintues, until the potatoes are just fork tender and the soup has thickened. Finish the chowder with the sherry.
Originally Submitted
7/17/2009
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