Crab And Corn Chowder

• 2 cans crabmeat
• 1 can sweet corn
• 1 qt. and 1 pt. half and half cream
• 1/2 stick butter
• 3 strips bacon
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1/2 bag diced or pearl potatoes (in produce, vac seal bag)
• 2 Tbsp. flour
• salt
• pepper
• parsley

1. Fry bacon to crisp; set aside.
2. Leave about 2 tablespoons fat in pan.
3. Add butter; melt.
4. Saute (low) onion and celery 3 to 5 minutes.
5. Add flour.
6. Stir to mix.
7. Cook 1 minute on low.
8. Add half and half.
9. Bring to a boil.
10. Keep stirring then reduce to simmer (must boil to thicken).
11. Add crabmeat and corn (water and all) then add potatoes.
12. Salt and pepper to taste.
13. Simmer between 1/2 hour to 1 hour.
14. Stir often.
15. Just before serving, stir in crumbled bacon.
16. Garnish with parsley.

crabmeat, sweet corn, cream, butter, bacon, onion, celery, pearl potatoes, flour, salt, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126461 (may not work)