Method:Boiling

1. Formula

1. Extra-virgin olive oil (EVOO)
2. 6 slices bacon, chopped
3. 2 russet potatoes, peeled and cut into 1/2-inch dice
4. 1 large onion, chopped
5. 4 celery ribs from the heart with leaves, finely chopped
6. 1/2 red bell pepper, finely chopped
7. 1 fresh or dried bay leaf
8. Salt and freshly ground pepper
9. 3 tablespoons all-purpose flour
10. 2 cups chicken broth
11. 6 cups whole milk
12. 12 ounces lump crabmeat, from the seafood counter
13. 3 tablespoons chopped fresh thyme
14. 1 tablespoon seafood seasoning, such as Old Bay(TM)
15. 3 tablespoons dry sherry
16. 4 tablespoons snipped chives
17. Oyster crackers
18. Hot sauce

2. Nutrition Information

• Calories: 1047 kcal
• Carbohydrates: 96 g
• Dietary Fiber: 7 g
• Fat: 54 g
• Protein: 41 g
• Sugars: 24 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Put a medium pot over medium high heat, add a drizzle of EVOO and the bacon and cook until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
2. Pour off a little of the bacon fat, leaving a thin, even layer. Add the potatoes, onion, celery, bell pepper and bay leaf to the pot, season with salt and pepper and cook for 7 to 8 minutes, stirring occasionally, until softened. Stir in the flour and cook for 2 minutes. Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer.
3. Run your fingers through the crabmeat to check for shell bits, then combine with the thyme and seafood seasoning. Uncover the pot, stir in the crabmeat and simmer for 6 to 7 minutes, until the potatoes are just fork-tender and the soup has thickened. Finish the chowder with the Sherry and serve with the crispy bacon, chives, oyster crackers and hot sauce.

4. Remark