Seafood Crab Chowder with Corn and Potatoes

Chef Notes:
Use Crab or Lobster Smart. This satisfying soup serves 8. A green salad and some toasted baguette on the side will make it a whole meal. Broth can be homemade, canned or from bouillon cubes or paste. Corn can be frozen or fresh, cooked and cut off the cob.

Ingredients:
16 oz (two 8 oz packages) Crab or Lobster Smart flakes
5 slices bacon, cut into 1 inch pieces
2 medium onions diced
2 medium stalks celery diced
2 medium cloves garlic diced
½ stick butter (4 Tbsp)
½ cup flour
¾ cups broth
3 cups potatoes diced in ¼ inch cubes
1 medium red bell pepper diced
1 bag frozen corn
Salt, pepper, Old Bay seasoning, thyme, Tabasco to taste
Chopped fresh parsley for garnish (optional)

Directions:
Add bacon to stockpot on MEDIUM. Cook 3-4 minutes or until crispy, stirring occasionally. Add onion, celery and garlic. Stir and cook until soft, but not browned. Add butter. Stir until melted and just starting to bubble. Add flour, stirring until blended. Cook, stirring and scraping the bottom of the pan every 30 seconds for about 3 minutes. Whisk in the broth. Add potatoes. Season with salt and pepper. Cook until the potatoes are almost tender, then add bell pepper, Crab Smart, Old Bay, thyme and Tabasco. Simmer 2-3 minutes longer. If a thinner consistency is desired, slowly add a little more broth or milk.