Bacon And Crab Chowder

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This is from everyday with rr. This looks like such a lovely fall/winter comfort dish! And crab... Yummo!!

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Steps

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Put a medium pot over med-high heat , add a drizzle of olive oil and cook the bacon until it is crisp.

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Remove and drain on paper towels.

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Pour off a little of the bacon fat.

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Add the potatoes , onion , celery bell pepper and bay leaf , season with salt and pepper and cook until the vegetables are softened.

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Stir in flour and cook for 2 minutes.

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

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Add the milk and bring to a simmer.

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

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Combine with the thyme and old bay.

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

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

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Ingredients

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bacon, russet potatoes, onion, celery ribs, red bell pepper, bay leaf, salt and pepper, flour, chicken broth, milk, lump crabmeat, fresh thyme, old bay seasoning, dry sherry, chives, oyster crackers