Bacon and Crab Chowder

Recipe by dicentra
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put a medium pot over med-high heat, add a drizzle of olive oil and cook the bacon until it is crisp. Remove and drain on paper towels.
  • Pour off a little of the bacon fat. Add the potatoes, onion, celery bell pepper and bay leaf, season with salt and pepper and cook until the vegetables are softened.
  • Stir in flour and cook for 2 minutes. Add the chicken broth and stir with a wooden spoon, scraping up all the brown bits at the bottom of the pan.
  • Add the milk and bring to a simmer.
  • Break up the crab meat with your fingers, removing any shell bits. Combine with the thyme and Old Bay.
  • Stir the crab meat into the pot and simmer 6-7 minutes, until the potatoes are fork-tender and the soup has thickened.
  • Finish the chowder with the sherry and serve with the bacon, chives and oyster crackers.
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