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Crab Chowder Recipe

by Chef Smith

Ingredients

Extra-virgin olive oil (EVOO) 6 slices of bacon, chopped 2 russet potatoes, peeled and cut into ½-inch dice 1 large onion, chopped 4 celery ribs from the heart with leaves, finely chopped ½ red bell pepper, finely chopped 1 fresh or dried bay leaf Salt and freshly ground pepper 3 tablespoons all-purpose flour

2 cups chicken broth 6 cups whole milk 12 ounces lump crabmeat, from the seafood counter 3 tablespoons chopped fresh thyme 1 tablespoon seafood seasoning, such as Old Bay (a palmful) 3 tablespoons dry Sherry 4 tablespoons snipped chives Oyster crackers Hot sauce

Directions

1. 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.
2. 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.
3. 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.

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