Crab and Corn Chowder

1/2 lb bacon
1 medium onion, diced
2 stalks celery, diced
1 red pepper, diced
5 cloves garlic, minced
6 cups chicken broth
4 medium potatoes, peeled and diced
1 lb frozen sweet corn kernels
1 lb crab claw meat
2 1/2 c half and half
4 tbsp butter
1/4 c flour
2 tsp thyme
2 tbsp Old Bay
salt to taste

Render bacon in soup pot. Remove bacon slices to towel, drain and set aside. Add celery, onion, pepper and garlic and saute about 5 minutes, until onions are tender. Add potatoes, corn and chicken broth, return to boil. Boil about 20 minutes, until potatoes are tender. Add crab meat and crumbled bacon, reduce to simmer. Stir in half and half, thyme, Old Bay, salt and pepper. Simmer for about 10 minutes. In a small skillet, melt butter. Whisk in flour and cook 1 minute to make a roux. Slowly whisk roux into soup. Simmer for another 10-15 minutes. Season to taste.

Serving Size: makes 8 1-1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user NICOLES0305.