Yield: 2-3 (4 if not the main dish)

Adapted from: Sun Sentinel and America’s Most Wanted Recipes, Kids Menu, Ron Douglas, Atria books, 2015

Supposedly a copy of Bonefish Grill’s popular chowder.

Note: Tasted very good. An excellent copy, but it needed double the crab, the recipe below now has it doubled. I think the chowder should be a bit thinner with more milk. I added about ½ cup extra, but it could have used more.

Prep: 5 Cook: 30

• 1large russet potato, peeled and diced ½-inch
• 5slices smoked bacon, chopped
• ½cup chopped yellow onion
• 12oz lump crabmeat
• ½tsp dried parsley
• 2TBS unsalted butter
• ¼cup AP flour
• ¼cup dry white wine
• 1tsp chicken Better Than Bouillon
• 1½cups whole milk, plus more if needed
• 115-oz can cream style corn or ½ Creamed Corn recipe
• 1tsp Kosher salt
• ¼tsp pepper
• Snipped fresh chives or chopped dill, for garnish, optional
• Crusty bread or Ciabatta

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 ½ cup onion and cook until softened. Remove from heat and stir in 6 oz crab meat and ½ tsp parsley.

In a large saucepan or soup pot, melt 2 TBS butter over medium-low heat and whisk in ¼ cup flour. Stir the mixture until the flour takes on a light tan color. Whisk in ¼ cup wine or vermouth and stir until the mixture absorbs the liquid.

Mix 1 tsp Better Than Bouillon Chicken 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 with oyster crackers and/or a nice bread, and garnished with chives or dill, if desired.