Crab Corn Chowder

Instructions

1. Prepare the bacon base
   In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pot.
2. Sauté the vegetables
   Add the diced onion, celery, and red bell pepper to the bacon fat. Cook until vegetables have softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Create the roux
   Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. The mixture will form a thick paste (roux) that will help thicken the chowder.
4. Add liquids and seasonings
   Gradually whisk in the seafood stock, ensuring no lumps form. Add the bay leaves, Old Bay seasoning, and thyme. Bring to a simmer and cook for 5 minutes, allowing the mixture to thicken slightly.
5. Incorporate corn and dairy
   Add the corn kernels, milk, and heavy cream to the pot. Return to a gentle simmer (do not boil) and cook for 10 minutes until the corn is tender and the chowder has thickened to your desired consistency.
6. Finish with crabmeat
   Gently fold in the lump crabmeat, being careful not to break up the chunks. Cook just until the crab is heated through, about 2-3 minutes. Season with salt and freshly ground black pepper to taste.
7. Serve the chowder
   Remove bay leaves. Ladle the hot chowder into bowls, garnish with the reserved crispy bacon, additional fresh thyme leaves, and a light sprinkle of Old Bay seasoning if desired. Serve immediately with oyster crackers or crusty bread on the side.