Shelly's Recipe

BACON AND CRAB CHOWDER

Category: Chowders

Extra-virgin olive oil
6 slices of bacon, chopped
2 russet potatoes, peeled and cut into 1/2 inch dice
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 freshly ground pepper
3 tbsp flour
2 cups chicken broth
6 cups whole milk
12 oz lump crabmeat, from the seafood counter
3 tbsp chopped fresh thyme
1 tbsp Old Bay seafood seasoning
3 tbsp dry Sherry
4 tbsp snipped chives
Oyster crackers
Hot sauce

Put a medium pot over medium high heat, add a drizzle of olive oil 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 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.

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. Serves 4