Categories: Main Dish, Rachael Ray, Seafood, Stew

Ingredients

• 6 slices bacon, chopped
• 2 russet potatoes, peeled and cut in 1/2 inch dice
• 1 large onion, chopped
• 2 celery ribs, with leaves, chopped
• 1/2 red bell pepper, chopped
• 1 bay leaf
• salt and pepper
• 3 tablespoons flour
• 2 cups chicken broth
• 6 cups milk
• 12 ounces lump crabmeat
• 3 tablespoons chopped fresh thyme
• 1 tablespoon Old Bay Seasoning
• 3 tablespoons dry sherry
• 4 tablespoons chives, snipped
• oyster crackers

Directions

1. 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.

2. 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.

3. Stir in flour and cook for 2 minutes.

4. Add the chicken broth and stir with a wooden spoon, scraping up all the brown bits at the bottom of the pan.

5. Add the milk and bring to a simmer.

6. Break up the crab meat with your fingers, removing any shell bits.

7. Combine with the thyme and Old Bay.

8. Stir the crab meat into the pot and simmer 6-7 minutes, until the potatoes are fork-tender and the soup has thickened.

9. Finish the chowder with the sherry and serve with the bacon, chives and oyster crackers.

Email to a friend | Print this recipe | Back