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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
2 tablespoon(s) butter |
10 slice(s) bacon |
3 large red potatoes peeled and cubed |
3 stalk(s) celery chopped |
1 medium sweet onion chopped |
1 small red pepper chopped |
4 tablespoon(s) italian parsley finely chopped |
1 tablespoon(s) old bay seasoning |
3 tablespoon(s) all-purpose flour |
1 can(s) chicken broth |
1 quart(s) milk |
1 pint(s) heavy cream |
3 cup(s) corn kernels fresh from cob or a bad of frozen |
1 pound(s) cooked lump crab meat (recommend phillip's) |
salt and pepper |
Directions:
1. Heat a deep pot over moderate heat. Cook the bacon. Add celery, onion, and red bell pepper to the bacon and grease and cook a minute or two. Add butter, parsley and potatoes. Season vegetables with salt and pepper and Old Bay seasoning. Sauté veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Stir in heavy cream. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings – may need to add more Old Bay, pepper and a little season salt.
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