Bobbi's Crab Chowder
By: Bobbi Renee Has...
Published: Tuesday, April 12, 2011 - 5:16pm

Ingredients




2 tablespoons extra virgin olive oil
1 large sweet onion, diced
2 large cloves of garlic, finely chopped
3 stalks celery with the leafy ends on, diced
1 stick of butter
3/4 cup flour
10 slices smoky bacon, chopped
6 medium Yukon Gold potatoes, diced
1/4 cup flat-leaf parsley, chopped (about a handful)
1/4 teaspoon paprika
1 cup white wine
1 tablespoon white pepper
1 tablespoon seafood seasoning, such as Old Bay
salt
black pepper
6 cups half and half
1 cup frozen corn
1 pound lump crab meat, picked free of shells
loaf of crusty bread

Preparation

1 Put diced potatoes in a pot with cold water just covering them. Heat them to boiling, and then simmer 5 mins. You just want the potatoes par-boiled. Drain potatoes and set them aside. 2 Heat a soup pot over medium-high heat with the 2 tablespoons olive oil, add chopped bacon and cook until fat is begins to render. 3 Stir the onion, garlic, and celery in with the bacon and saute until translucent, about 5 mins. 4 Turn heat to low and add the flour, mix well and let cook about a minute. 5 Whisk in wine slowly, then add the diced cooked potatoes, parley, paprika, white pepper, seafood seasoning, and salt and pepper to taste. 6 Slowly add the half and half, stirring constantly. 7 Add the corn, and gently fold in the crab meat. 8 Stir slowly until corn and crab are heated through. 9 Ladle into bowls and serve with crusty bread