easy corn and crab chowder

Ingredients

• Servings: 4
• 1 russet potato, peeled and cubed
• 5 slices bacon, diced
• 1/2 onion, chopped
• 1 (6 ounce) can crab meat, drained
• 1/2 teaspoon parsley flakes
• 2 tablespoons butter
• 1/3 cup all-purpose flour
• 1/4 cup dry white (optional)
• 1 cube chicken bouillon
• 1 1/2 cups milk
• 1 (15 ounce) can creamed corn
• salt and pepper to taste

Recipe

• wrap potato cubes in plastic wrap, and microwave for 30 seconds. set aside.
• in a saute pan, cook bacon over medium heat until heated through, and add chopped onions. cook and stir until onions are clear. stir in crab meat and parsley flakes. set aside.
• meanwhile, melt butter in a large stock pot over low heat. whisk in flour until mixture becomes creamy and takes on a eggshell color. continue to cook for a few more minutes, stirring occasionally. stir in . dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. mix well in order to eliminate all lumps.
• when the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. season with salt and pepper to taste, and simmer for 10 minutes.
• for a creamy curry variation add 2 tablespoons curry powder after adding the to the flour mixture, and substitute cooked, cubed chicken for the bacon.