Crab, Corn, and Red Potato Chowder

• 2 tablespoons butter or extra-virgin olive oil
• 2 strips bacon, cut into 1-inch pieces
• 1 cup chopped onion
• 1 cup diced celery
• 1 pound red potatoes, cut into 1-inch cubes
• 3 tablespoons flour
• 4 cups whole milk or rice milk
• 2 cups frozen corn kernels
• 8 ounces fresh or canned crabmeat
• Salt and black pepper to taste
• 2 tablespoons minced fresh parsley

1. Serves 6
2. Melt butter or heat oil in a large, heavy pot over mediumhigh heat.
3. Add bacon, onion, and celery.
4. Saute for 2 minutes.
5. Add potatoes and saute for 1 minute.
6. Sprinkle with flour and cook for 1 minute, stirring constantly.
7. Stir in milk and corn.
8. Bring to a boil over medium-low heat, stirring frequently.
9. Cover, reduce heat, and simmer for 20 minutes or until potatoes are tender.
10. Stir in crabmeat.
11. Cook for 3 minutes, stirring occasionally.
12. Season with salt and pepper.
13. Garnish with parsley.
14. Serve hot with a toasted baguette or whole-grain crackers.

butter, bacon, onion, celery, red potatoes, flour, milk, corn, crabmeat, salt, parsley

Taken from www.cookstr.com/recipes/crab-corn-and-red-potato-chowder (may not work)