Crab and Sweet Corn Chowder

Ingredients

• 1/2 lb. freshly cooked crabmeat
• cut into bite-size pieces
• 2 tbsp butter
• 4 strips of bacon
• 1/2 cup yellow onion
• chopped
• 1/2 cup carrot
• chopped
• 1/2 cup celery
• chopped
• 4 cups frozen yellow corn kernels
• thawed
• 1 bay leaf
• 4 cups whole milk
• 3 cups low-salt chicken broth
• 6 tbsp sour cream
• 1 medium potato
• peeled and diced
• 1/8 tsp pinch cayenne pepper
• Salt and pepper to taste

Instructions

1. In a large sauce pan, saute bacon until crisp.
2. Place bacon on paper towel to drain.
3. Pour off all but one tbsp of bacon renderings.
4. Add 1 tbsp butter, melt.
5. Saute onion until soft.
6. Add carrots and celery, cook for 5 minutes.
7. Set aside.
8. Puree two cups of corn.
9. Now, add all corn to onion, carrots and celery.
10. Mix thoroughly.
11. Add milk, broth, potatoes, cayenne pepper, bay leaf, plus half of the crumbled, crisp bacon.
12. Bring to a boil.
13. Reduce heat, cover and simmer for 20 minutes.
14. Remove bay leaf.
15. Salt and pepper to taste.
16. Continue to simmer for an additional 10 minutes.
17. Set pan aside and let cool slightly.
18. Stir in sour cream.
19. Melt 1 tbsp butter in skillet.
20. Saute crab meat until heated.
21. Spoon crab into bowls.
22. Pour soup gently on top.
23. Garnish with crumbled bacon.