Clifton Country Inn Crab and Corn Chowder

Ingredients

• 1/2 lb bacon, diced
• 1/2 cup butter
• 2 medium onions, peeled and diced
• 4 stalks celery, diced
• 6 medium potatoes, peeled and diced
• 1/2 cup flour
• 1 1/2 quarts chicken broth or vegetable broth (low sodium preferred)

• 2 (15 ounce) cans creamed corn
• 3 cups corn (either fresh or frozen)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, chopped
• 2 cups heavy cream or whipping cream
• 1 lb lump crabmeat, drained or

  3 (6 ounce) cans crabmeat, drained

Directions

1. 1

   Cook bacon on a large skillet until soft but not crisp.

2. 2

   Add butter, melt.

3. 3

   Add onions and celery; cook until partially cooked.

4. 4

   Add potatoes; cook, stirring frequently until vegetables are tender.

5. 5

   Stir in flour; cook, stirring constantly for five minutes.

6. 6

   Stir in broth until smooth.

7. 7

   Reduce heat and simmer for approximately 20 minutes, stirring occasionally to prevent sticking.

8. 8

   Stir in creamed corn and corn, parsley, chives, salt and pepper.

9. 9

   Bring just to the boil.

10. 10

    Stir in cream and crab; cook until just heated.

11. 11

    Serve immediately.