This is a rich, creamy chowder with sweet crab and corn. It is sure to warm your soul any day.

Ingredients:

• 2 cups chicken broth
• 1/2 tablespoon olive oil
• 1 pouch (2.8 ounce) real bacon pieces
• 1/2 onion, peeled and diced
• 1 celery stalk, chopped
• 1 medium potato, peeled and diced small
• 1 tablespoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 tablespoon seafood seasoning
• 1 cup frozen corn, thawed
• 1 pound snow crab meat or imitation crab, diced
• 1 cup heavy cream
• 2 cups milk
• 1/2 tablespoon butter
• salt and pepper to taste
• 1 tablespoon chives
• 1 cup mini saltine or oyster crackers

Directions:

Prepare the onions, potatoes and celery.

Heat the broth in small pot over medium heat.

In a larger stock pot over medium-high heat, add the oil.

Add to the pot, the bacon pieces and diced onion.

Cook for 3-4 minutes or until onion becomes fragrant.

To the stock pot, add the celery, potatoes, garlic, basil, thyme, seafood seasoning and corn.

Add the hot broth and bring to a slow boil.

Continue to boil, stirring occasionally for 8-10 minutes or until potatoes become fork tender.

Toss in the crab meat, cover and reduce the heat to a simmer.

Continue to simmer for 5-6 minutes to allow the flavors to blend with the crab.

Add the cream, milk, butter, salt and pepper; stir to combine.

Simmer and reduce for 10 minutes more or until chowder starts to thicken; stirring occasionally.

Garnish chowder with chives before serving, if desired.

Serve with crackers if desired.

Notes: I skipped the chives and crackers before serving as it really didn’t need anything else added to it.