Delight your family with this divine chowder recipe. The salty porkiness of the bacon is balanced by the oceanic freshness of the crabmeat, making for a soup that is filling and well-balanced.
It's also chock-full of vegetables — potatoes, leeks, red pepper, corn — which means it's a meal in a bowl.
Don't be intimidated by the long ingredient list; this chowder really is a cinch to throw together. Get the recipe now when you
- 1 tablespoon extra-virgin olive oil
- 4 slices thick-cut bacon, chopped
- 2 large baking potatoes — peeled, halved lengthwise, and thinly sliced crosswise
- 2 leeks, split lengthwise and sliced 1/2 inch thick
- 4 ribs celery with leafy tops, chopped
- 1 bay leaf
- Salt and freshly ground pepper
- Half of a red bell pepper, chopped
- 2 tablespoons chopped fresh thyme
- 1/2 cup dry sherry
- One 32-ounce container (4 cups) chicken broth
- One 28-ounce can crushed tomatoes
- 2 cups frozen corn kernels
- 12 ounces lump crabmeat, picked over for pieces of shell
- 2 tablespoons Old Bay Seasoning
- A generous handful of fresh flat-leaf parsley, finely chopped
- 2 to 3 tablespoons chopped chives
- Grated peel of 1 lemon or orange
- Oyster crackers, optional for serving
- In a soup pot, heat the oil, over medium-high heat. Add the bacon and cook until it renders fat and crisps at the edges, about 5 minutes.
- Add the potatoes, leeks, celery and bay leaf, season with salt and pepper and cook for 5 minutes.
- Stir in the red bell pepper and thyme, then stir in the sherry and reduce for 1 minute.
- Stir in the chicken broth, tomatoes, corn, crabmeat and Old Bay Seasoning and simmer until potatoes are tender, 10 to 15 minutes.
- Combine the parsley, chives and lemon peel and sprinkle over the chowder. Pass oyster crackers around the table.
- Main Dishes, Soup