Crab And Corn Chowder

1. 1

   Put the ancho chiles in a small bowl and cover with hot water. Let rest for 30 minutes.

2. 2

   Cook the bacon over medium-high heat in a Dutch oven or large heavy-bottomed pot until crisp. Remove the bacon and let drain on a paper-towel lined plate. Set aside.

3. 3

   Saute the onions and garlic in the residual bacon grease for about 5 minutes, until soft. Add the celery and carrots and saute over medium heat for another 5 minutes. Add the red pepper and corn and saute another 5 minutes.

4. 4

   Sprinkle the flour over the vegetables, stirring over medium high heat. Cook 3 to 4 minutes until the flour bubbles and begins to brown. Whisk in the chicken stock and add potatoes, Old Bay, and Spanish paprika. Bring to a boil.

5. 5

   While the soup is coming to a boil, remove the ancho chiles from the bowl and put them in a food processor or blender. Whirl to chop and add 1/4 cup hot water and whirl again. Add the chile puree to soup. When pot comes to a boil, reduce the heat to medium-low, add crab, and simmer until potatoes are al dente.

6. 6

   When the potatoes are done, add cream and season with Worcestershire sauce, salt, fresh cracked pepper, and parsley. Taste and adjust seasonings.

7. 7

   Serve in individual bowls with lime wedges and garnish with crumbled bacon. I recommend serving with big hunks of crusty garlic bread.

* Per serving · 4 servings · Values may vary.