Crab Chowder Recipe

• Extra-virgin olive oil (EVOO)
• 6 slices of bacon, chopped
• 2 russet potatoes, peeled and cut into ½-inch dice
• 1 large onion, chopped
• 4 celery ribs from the heart with leaves, finely chopped
• ½ red bell pepper, finely chopped
• 1 fresh or dried bay leaf
• Salt and freshly ground pepper
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 6 cups whole milk
• 12 ounces lump crabmeat, from the seafood counter
• 3 tablespoons chopped fresh thyme
• 1 tablespoon seafood seasoning, such as Old Bay (a palmful)
• 3 tablespoons dry Sherry
• 4 tablespoons snipped chives
• Oyster crackers
• Hot sauce

Directions