Clifton Country Inn Crab And Corn Chowder - cooking recipe

Ingredients

1/2 lb bacon, diced
1/2 cup butter
2 medium onions, peeled and diced
4 stalks celery, diced
6 medium potatoes, peeled and diced
1/2 cup flour
1 1/2 quarts chicken broth (low sodium preferred) or 1 1/2 quarts vegetable broth (low sodium preferred)
2 (15 ounce) cans creamed corn
3 cups corn (either fresh or frozen)
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
2 cups heavy cream or 2 cups whipping cream
3 lb lump crabmeat or (6 ounce) cans crabmeat, drained

Preparation

Cook bacon on a large skillet until soft but not crisp.
Add butter, melt.
Add onions and celery; cook until partially cooked.
Add potatoes; cook, stirring frequently until vegetables are tender.
Stir in flour; cook, stirring constantly for five minutes.
Stir in broth until smooth.
Reduce heat and simmer for approximately 20 minutes, stirring occasionally to prevent sticking.
Stir in creamed corn and corn, parsley, chives, salt and pepper.
Bring just to the boil.
Stir in cream and crab; cook until just heated.
Serve immediately.