Ingredients for Bacon And Crab Chowder
- 6 slices bacon, cut into 1/2-inch pieces
- 2 medium russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 red bell pepper, chopped
- 1 bay leaf
- salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 lb lump crabmeat, picked over for shells
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon dry sherry (optional)
- 2 tablespoons fresh chives, chopped (for garnish)
- oyster crackers (for serving)
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How to Make Bacon And Crab Chowder
- Cook bacon in a large pot or Dutch oven over medium-high heat until crisp. Remove bacon with a slotted spoon and set aside on paper towels, reserving 2 tablespoons of bacon grease in the pot.
- Add potatoes, onion, celery, and bell pepper to the pot with the bacon grease. Cook until softened, about 5-7 minutes, stirring occasionally. Add the bay leaf, salt and pepper.
- Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Stir in milk and reduce heat to low. Simmer for 5 minutes.
- Gently stir in crab meat, thyme, and Old Bay seasoning. Simmer for another 6-7 minutes, or until potatoes are tender and the soup has thickened slightly.
- Stir in sherry (if using).
- Ladle chowder into bowls, top with crispy bacon, chives and oyster crackers. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
17g
Fat
69g
Carbs
16g
