Snow Crab Chowder

• 2 cups (475 ml) diced onion
• 2 cups (475 ml) diced celery
• 2 cups (475 ml) diced peeled carrot
• 2 cups (475 ml) peeled 1/4" diced Idaho Potato
• 1/2 cup (125 ml) fresh roasted red bell pepper or jar pimento
• 2 cups (475 ml) fresh bacon bits, fat reserved
• 1 lb (.5 kg). frozen Snow crab premium leg meats with body meat
• 1 tbsp (15 ml) fresh thyme, minced
• 1 tbsp (15 ml) fresh basil, minced
• 1/4 cup (60 ml) Madiera wine
• 1/2 Cup (125 ml) Butter or olive oil
• 1 quart (950 ml) half and half or heavy cream
• 1 cup (225 ml) sugar snap peas in the pod strings removed
• Kosher salt and fresh ground black pepper, to taste

1. Thaw crab meat and season lightly with salt and pepper.
2. Boil potato in salted water until tender about 12 min.
3. Meanwhile saute carrots, onions, celery in butter (or bacon fat/olive oil) until softened.
4. Place cooked mirepoix in stock pot and add water to just cover.
5. Boil for 10 min.
6. and add half and half, reduce to lowest heat and steep.
7. Remove potato from heat and let stand in the cooking liquid.
8. Place crab meat, peas, roasted peppers in separate piles on microwave safe plate.
9. Microwave solids for 2 min.
10. to heat through.
11. Strain cream mixture, add wine and return to simmer.
12. Season to taste with salt and pepper.
13. In each serving bowl place some crab meat, strained potato, bacon, and vegetable and pinch fresh herbs.
14. Spoon a generous amount of hot seasoned cream to fill each bowl.
15. Serve.

onion, celery, carrot, potato, red bell pepper, bacon bits, meat, thyme, fresh basil, wine, butter, heavy cream, sugar snap peas, kosher salt

Taken from online-cookbook.com/goto/cook/rpage/000B32 (may not work)