Corn & Crab Chowder

• 4oz pancetta
• 8oz diced celery & onion
• 3 garlic cloves chopped
• 6 TB butter
• 1/2c flour
• 2-32oz chicken stock
• 2 large potatoes peeled & diced
• salt&pepper to taste
• 16oz lump crabmeat
• 1 sweet red pepper diced
• 2-16oz whole kernel corn
• 1 TB tabasco
• 1 tsp old bay seasoning
• 1 TB thyme chopped
• 2-8oz light cream

1. 1. add pancetta to stockpot on med, cook 2-3min. add onion, celery, garlic, stir. cook 4min.
2. 2. add butter stir till melted, add flour stirring.
3. 3. whisk chicken stock add potatoes, season to taste. increase heat to med-high cook stirring 10min to a boil.
4. 4. reduce heat to med, simmer 10-15min until potatoes are tender. Put crabmeat in a bowl, break apart, remove any shells. set aside.
5. 5. add pepper, corn, tabasco, old bay, thyme. stir in cream, return to simmer. cook 2-3min, add crabmeat, stir gently until warmed.

pancetta, celery, garlic, tb butter, flour, chicken, potatoes, saltpepper, lump crabmeat, sweet red pepper, kernel corn, tb, bay seasoning, thyme, light cream

Taken from www.epicurious.com/recipes/member/views/corn-crab-chowder-50066110 (may not work)