Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::4
Ingredients
1 medium russet potato, peeled and cubed
5 slices bacon, diced
½ medium onion, chopped
1 (6 ounce) can crab meat, drained
½ teaspoon parsley flakes
2 tablespoons butter
⅓ cup all-purpose flour
¼ cup dry white wine (Optional)
1 cube chicken bouillon
1 ½ cups milk
1 (15 ounce) can creamed corn
salt and pepper to taste
Directions
Wrap potato cubes in plastic wrap; microwave on high for 30 seconds. Set aside.
Cook bacon in a large skillet over medium heat until browned, 7 to 10 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in crab meat and parsley flakes. Remove from the heat.
While the bacon is cooking, melt butter in a large stockpot over low heat. Whisk in flour until mixture becomes creamy and takes on an eggshell color. Continue to cook and stir for 3 more minutes. Stir in wine.
Dissolve chicken bouillon in milk; whisk mixture into the stockpot until no lumps remain. Cook until creamy and heated through. Stir in bacon-crab mixture, potatoes, and creamed corn; season with salt and pepper. Simmer for 10 minutes.
Creamy Curry Variation:
Substitute cooked, cubed chicken for the bacon, and add 2 tablespoons curry powder after adding the wine in Step 3.