This is perfect for a chilly evening. Warms the belly!!
Ingredients:
• 4 slices of bacon, chopped
• 1 russet potato, peeled and cut into 1/2-inch dice
• 1 medium onion, chopped
• 3 celery ribs from the heart with leaves, finely chopped
• 1 bell pepper (any color), finely chopped
• 1 fresh or dried bay leaf
• Salt and freshly ground pepper
• 3 tablespoons all-purpose flour
• 1 cups chicken broth
• 3 cups whole milk
• 16 ounces lump crabmeat
• 3 tablespoons chopped fresh thyme
• 1 teaspoon seafood seasoning, such as Old Bay
• 2 green onions, chopped
• Oyster crackers
• Hot sauce
• Extra virgin olive oil
Directions:
Put a medium pot over medium-high heat, add a drizzle of extra virgin olive oil 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.
Uncover the pot, stir in the crabmeat, thyme and seafood seasoning. Simmer for 6 to 7 minutes, until the potatoes are just fork-tender and the soup has thickened. Finish the chowder with the crispy bacon, chives, oyster crackers and hot sauce.
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