Yield: 4?

Adapted from: Sun Sentinel

Supposedly a copy of Bonefish Grill’s popular chowder.

• russet potato, peeled and cubed
• 5slices smoked bacon, chopped
• ½cup chopped yellow onion
• 16-oz can lump crabmeat
• ½tsp dried parsley
• 2TBS unsalted butter
• ¼cup AP flour
• ¼cup dry white wine or vermouth
• 1cube chicken bouillon
• 1½cups whole milk, plus more if needed
• 115-oz can cream style corn
• 1tsp Kosher salt
• ¼tsp pepper
• Snipped fresh chives or chopped dill, for garnish, optional

Put the potato cubes in a microwave-safe dish, cover it with vented plastic wrap, and microwave for 1 minute. Set it aside.

In a large skillet, cook the bacon for 2 minutes, stirring occasionally. Add the onion and cook until softened. Remove from heat and stir in the crab meat and parsley.

In a large saucepan or soup pot, melt the butter over medium-low heat and whisk in flour. Stir the mixture until the flour takes on a light tan color. Whisk in the wine or vermouth and stir until the mixture absorbs the liquid.

Crumble the bouillon cube into the milk, then slowly whisk that into the simmering flour mixture. When the thickened milk/flour mixture is creamy, stir in the bacon/crab mixture, potatoes, and creamed corn. Thin out the soup with a little more milk if it is too thick for your taste.

Season the soup with salt and pepper and let it simmer for about 10 minutes. Serve garnished with chives or dill, if desired.