Glass kitchen crabchowder

1. Crab and Sweet Corn Chowder
6
1/2 lb. freshly cooked crab
meat, cut into bite-size pieces
2 tbsp butter
4 strips of bacon
1/2 cup yellow onion,
chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
4 cups frozen yellow corn
kernels, thawed
1 bay leaf
4 cups whole milk
3 cups low-salt chicken broth
6 tbsp sour cream
1 medium potato, peeled
and diced
1/8 tsp pinch cayenne pepper
Salt and pepper to taste

2. In a large sauce pan, sauté bacon until crisp. Place bacon on paper towel to drain. Pour off all but
one tbsp of bacon renderings. Add 1 tbsp butter, melt. Sauté onion until soft. Add carrots and celery,
cook for 5 minutes. Set aside. Puree two cups of corn. Now, add all corn to onion, carrots and
celery. Mix thoroughly. Add milk, broth, potatoes, cayenne pepper, bay leaf, plus half of the
crumbled, crisp bacon. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove bay
leaf. Salt and pepper to taste. Continue to simmer for an additional 10 minutes. Set pan aside
and let cool slightly. Stir in sour cream.

Melt 1 tbsp butter in skillet. Sauté crab meat until heated.

Spoon crab into bowls. Pour soup gently on top.
Garnish with crumbled bacon.
Note: For a real Texas kick, season to taste with hot red pepper sauce.