Crab and Sweet Corn Chowder

By DWatkins23

Emeril Lagasse's take on corn chowder... His recipe calls for Lobster but I usually replace with Dungeoness Crab

Ingredients

• 3/4 pound bacon
• 2 c chopped onions
• 1 c chopped celery
• 1 c diced carrot
• 1 1/2 t salt
• 1/2 t cayenne
• 6 bay leaves
• 3/4 c all purpose flour
• 8 c chicken stock
• 1 1/2 lb new potatoes quartered
• 1 c fresh sweet corn (or frozen white corn)
• 1 t crab boil
• 1 c half & half (optional)
• 1/2 c fresh parsley, finely chopped
• 5 whole lobsters, cooked and split in half or 1 1/2 lb dungeoness crab meat
• 1/4 t tabasco hot sauce (optional)
• 1 t worcestershire sauce

Preparation

Step 1

In a very large pot, render the bacon over medium heat.cook bacon until browned/crisp. Add the onions, celery, carrot, season with a bit of salt and saute until soft, about 4 minutes. Add the flour and cook, stirring constantly, until the flour turns the color of peanut butter, about 4 minutes. Add the stock, potatoes, corn, spices and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes. add the crab boil, crab and worchestershire sauce. Cook just long enough to warm seafood. Remove from the heat and ladle into bowls. Garnish with reserved bacon and serve.