Crab Chowder

1. 1

   Chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp.

2. 2

   Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.

3. 3

   While bacon is cooking, cut onion into 1/4-inch dice.

4. 4

   Peel potatoes and cut into 1/4-inch dice.

5. 5

   Stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes.

6. 6

   While mixture is simmering, pick over crab meat, removing any bits of shell and cartilage.

7. 7

   Stir milk and cayenne into mixture and return just to a simmer.

8. 8

   Add crab and salt and pepper to taste and bring chowder to a simmer.

9. 9

   Serve chowder garnished with parsley and bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.