Gallery

Recipe Summary test

prep:
5 mins
total:
5 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a soup pot, heat the EVOO, 1 turn of the pan, 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.

    Advertisement
  • Combine the parsley, chives and lemon peel and sprinkle over the chowder. Pass oyster crackers around the table.

Advertisement