6 slices of bacon, sliced crosswise into narrow strips
1 large onion, finely chopped
2 celery stalks, diced
2 baking potatoes, diced
2 cups of fresh corn kernels
2 cups of chicken broth
2 cups of whipping cream
8 ounces of fresh crabmeat, carefully picked over for any stray bits of shell
1/2 cup of chopped fresh parsley
1 tablespoon of chopped fresh thyme
A sprinkle or two of salt and lots of freshly ground pepper
Toss the bacon into your favourite soup pot over medium heat and cook it until lightly browned and crisp. Transfer to a few folded paper towels to drain. Pour off all but a tablespoon or two of the bacon fat. Add the onions and celery to the pot and cook, stirring frequently, until they're tender, about 5 minutes. Add the potatoes, corn, chicken broth and cream and bring to a simmer. Simmer, stirring occasionally, until the potatoes are tender, another 10 minutes or so.
Just before serving, stir in the crab, parsley and thyme. Simmer just long enough to heat everything through, another few minutes. Season with salt and pepper to your taste. Ladle the chowder into bowls and top with the reserved bacon. I also added some of the bacon to the chowder pot.
This is a great recipe, I'll definitely make it next time we have leftover crab!! Click on the pictures to see all that goodness!