CRAB, CORN, & BACON CHOWDER

There is nothing like the sweet taste of Chesapeake Blue Crabs and they are so versatile in many recipes.  Autumn is here and it's that time to make soups, pot roasts, stews, and chowders.  I used lumb crab meat.

3 slices bacon, diced

2 T unsalted butter

1 medium yellow onion, finely chopped

2 stalks celery, finely diced

1 red bell pepper, finely diced

1 small jalapeño pepper, seeded and finely diced

1 clove garlic, minced

½ cup instant mashed potato flakes or ½ all-purpose flour 

1 qt warm chicken broth or stock

3 Yukon Gold or yellow potatoes, peeled and cut into bite-size cubes

2 cups frozen corn

1 cup half-and-half 

1 lb clean lump or jumbo lump crab meat 

2 t Old Bay Seasoning

½ t sea salt

½ t fine black pepper

Brown bacon 2 ½ to 3 quart saucepan until crisp.

Remove bacon to a paper towel and set aside.

Discard all but 1 tablespoon of the bacon grease.

Add butter and slowly cook the onion, celery, bell pepper, and jalapeño pepper 5 to 7 minutes.

Add the flour and cook another 2 minutes.

Slowly stir in the chicken broth or stock and potatoes.

Cook another 5 minutes.

Add the corn and simmer for 15 minutes.

Add the half-and-half, crab, Old Bay, salt, and pepper.

Simmer 2 to 3 minutes.

Ladle into warm soup bowls and garnish with bacon bits and parsley.

Serves 4