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Ingredientes
- Extra-virgin olive oil (EVOO)
- 6 slices of bacon, chopped
- 2 russet potatoes, peeled and cut into ½-inch dice
- 1 large onion, chopped
- 4 celery ribs from the heart with leaves, finely chopped
- ½ 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 (a palmful)
- 3 tablespoons dry Sherry
- 4 tablespoons snipped chives
- Oyster crackers
- Hot sauce
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 828g | |
| Recipe makes 4 servings | |
| Calories 668 | |
| Calories from Fat 298 | 45% |
| Total Fat 33.11g | 41% |
| Saturated Fat 13.72g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 1045mg | 44% |
| Potassium 1690mg | 48% |
| Total Carbs 49.72g | 13% |
| Dietary Fiber 4.2g | 14% |
| Sugars 23.68g | 16% |
| Protein 39.47g | 63% |
