Blue Crab Bacon Corn Chowder
4 slices of thick slab style bacon cut into 1" long pieces
1/2 lb of cooked lump Blue Crabmeat (claw meat is OK)
1 medium yellow onion, sliced
1 medium leek, sliced
2 celery stalks, diced
1 medium carrot, diced
1 cup of fish stock (or chicken stock)
1-1/3 cup of potatoes, cut into 1/2" cubes
18 oz of fresh yellow corn (frozen, if not in season)
1 cup of whole milk
3/4 cup of half and half
Salt, to taste
1 teaspoon Fresh ground Black Pepper
Cayenne pepper, 2 big pinches
8 tablespoons of heavy cream
Italian flat leaf parsley for garnish
Fry bacon in a medium pan over medium heat rendering most fat and brown, about 4 to 5 minutes. Stir in onions, leeks, celery and carrots, continue to stir occasionally for about 5 minutes or until vegetables begin to soften. Add stock and increase heat to bring to a boil. Add potatoes and return to a boil.
Cover pan and simmer for 30 minutes. Add corn, milk and half and half. Continue to simmer and add salt, red and black pepper. Stir in heavy cream and simmer until hot.
In a warmed large soup bowl ladle a generous portion of chowder followed by a large pinch of the cooked lump crabmeat. Top with a garnish of freshly chopped parsley and serve.
Serves 4
