Bacon and Crab Chowder
1.INGREDIENTS
-Extra-virgin olive oil (EVOO)
-6 slices bacon, chopped
-2 russet potatoes, peeled and cut into 1/2-inch dice
-1 large onion, chopped
-4 celery ribs from the heart with leaves, finely chopped
-1/2 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(TM)
-3 tablespoons dry sherry
-4 tablespoons snipped chives
-Oyster crackers
-Hot sauce
2.COOKING DIRECTIONS
-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.
-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.
-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.
Yield: 4 servings
Related posts:
- Bacon and Baked Potato Soup
- Bacon and Cheese Frittata
- How to Make Bacon Wrapped Scallops
- Chicken-and-Garlic Chowder
- Seafood Salad with Citrus Vinaigrette
Short URL: http://iconsclub.com/freerecipe/?p=167
Posted by Sandy Bloom
on Aug 9 2008. Filed under Recipes.
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