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
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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. Remove and drain on paper towels.
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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.
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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.