The son of the food critic is fond of saying "everything is better with bacon". I was googling for a pasta dish using bacon and crab when I tripped across this recipe on the Dallas/Fort Worth Local News site. All I can say is WOW! If you are a bacon lover, you are definitely gonna like this chowder. We had ours with Ciabatta bread.
4 ozs. Bacon, diced
½ cup Onion, diced
1 Tbl Garlic, minced
2 Tbl Flour
1 pint Chicken Stock
½ cup White Wine, dry
1 cup New Potatoes, medium diced
1 cup Corn kernel, fresh or frozen
1 Tbl Basil, fresh, shredded
1 cup Crabmeat, claw or lump
¼ cup Milk, hot
¼ cup Heavy Cream
Salt & White Pepper to taste
Sauté bacon on low heat until crispy and fully rendered.
Add onion and cook until translucent.
Add garlic and flour, cook for an additional 2-3 minutes.
Add wine, stock, and potatoes. Cook just until potatoes are done.
Add corn, basil, crabmeat, milk, and heavy cream.
Bring to a slow simmer, season and serve immediately.
Garnish soup with additional shredded basil and French bread slices.
Recipe from Chef Bryant Currie of Le Cordon Bleu Culinary Institute
Note my substitutions: I diced up pepper bacon from my local grocer, gave the chowder a nice 'bite'. The corn is local from the Coit Road Market that I put up last summer. Not having fresh basil, I used one teaspoon of dried. I also used whole milk instead of cream.
3 hours ago