This was pretty good. I didn’t have Old Bay so I just added paprika, smoked paprika, dried thyme, seasoning salt and a little cajun seasoning.
Bacon Crab Chowder
• 3 slices of bacon, chopped
• 11 oz red potatoes, diced
• 1 large onion, chopped
• 2 c. sliced celery
• 1 fresh or dried bay leaf
• Salt and freshly ground pepper
• 14.5 oz fat-free chicken broth
• 4 c. skim milk
• 12 ounces canned crab
• 3 tablespoons chopped fresh thyme
• 1 tablespoon seafood seasoning, such as Old Bay
• ½ red bell pepper, finely chopped
• 4 tablespoons snipped chives
• Hot sauce
In large saucepan, cook bacon until crisp. Drain bacon and dice. Remove most all of the bacon grease and add potatoes, onion, and celery. Add bay leaf to saucepan, season with salt and pepper and cook for 7 to 8 minutes, stirring occasionally, until softened. Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer. Run your fingers through the crabmeat to check for shell bits, then combine with the thyme and seafood seasoning; also add roasted red pepper. Uncover the pot, stir in the crabmeat and simmer for 6 to 7 minutes, until the potatoes are just fork tender. Add chives and hot sauce.
Yield: 4 servings. Per serving= 294 Calories; 4g Fat (12.0% calories from fat); 35g Protein; 33g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 806mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Non-Fat Milk; 1/2 Fat.