Crab & Corn Chowder
8 oz bacon, small dice
8 oz butter
1 lg onion, small dice
8 stalks celery, small dice
1 tbsp garlic, minced
2 cups flour, all-purpose
3 quarts crab stock
1 lb corn
12 oz potatoes, small dice
1 lb crab meat
1 tbsp Old Bay seasoning
Salt to taste
Ground pepper to taste
16 oz half & half
Cut all vegetables as described.
Place the bacon and the butter into a soup pot.
Cook to render the fat from the bacon.
Cook until the bacon is browned, then remove.
Add the onion, celery and garlic.
Cook until the onions are translucent.
Add the flour and mix well.
Cook the vegetable flour mixture on low for about
Keep a stir on the mixture.
Add the stock to the vegetable/flour mixture while whisking. Bring the soup to a simmer.
Add the corn and the potatoes.
Continue to simmer until the potatoes are tender.
Add the crabmeat, Old Bay, salt and pepper.
Slowly add the half & half while whisking.