Crab and Corn Chowder

Ingredients: 

• One half (1/2) cup (one stick) of butter 
• Four (4) stalks of celery, diced.
• (1/2) cup of all purpose flour 
• One and one half quarts (6 cups) reduced sodium chicken or vegetable broth 
• Two (2) cans (15 ounces) cream of corn 
• One fourth (1/4) cup chopped parsley 
• One fourth (1/4) cup chopped fresh chives 
• One pint (around 2 cups) heavy cream 
• One (1) pound of crab meat 
• Three (3) cups of corn 
• Two (2) diced onion 
• One half (1/2) pound of diced bacon 
• Six (6) diced potatoes 

Preparation:  

1. Cook bacon over medium heat. Do not make it crispy. 
2. Add in the butter, onion and celery. Cook it partially before adding the potatoes. Stir until vegetables become tender. 
3. Add the flour and continue stirring for five minutes. 
4. Add the broth and mix until it becomes smooth. 
5. Reduce heat and let it simmer for twenty to thirty minutes. Stir to prevent sticking. 
6. Add in the corn, parsley, chives, salt and pepper. Bring to a boil. 
7. Add in the cream and crab meat and cook until it is heated. 
8. Serve it while hot. 

This soup is very delicious. The taste of all the ingredients go well together.

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