Serves 6-8

2 Tbsp Unsalted Butter

1 Large Leek - Cleaned, Halved and Chopped

3 Stalks of Celery with Leaves - Halved and Chopped

4 Slices Smoked Bacon, Chopped

2 tsp Old Bay Seasoning

Salt and Pepper

2 Tbsp All Purpose Flour

2 Yellow Flesh Potatoes, Chopped (Peeled if Preferred)

2 Cups Fresh or Frozen Corn Kernels

1.5L Good Quality Chicken or Fish Stock

750mL Cream

1lb Fresh Crab Meat, Picked Over for Shell Fragments

Salt and Pepper to Season

Fresh Chives, Scallion or Celery Leaves to Garnish

Crab & Corn Chowder

In a large skillet or pot sauté the leeks, celery, bacon, Old Bay and salt and pepper in the butter over medium heat. Cook for 10-12 minutes until the aromatics are tender and the bacon is just getting crisp.

Sprinkle in the flour and stir to coat. Add in the chopped potatoes and the corn kernels. Stir. Raise the heat abit and add in the stock. Bring to a low boil and cook for 10-12 minutes until the potatoes are tender and the liquid has thickened.

Reduce heat to low. Add in the cream and the crab meat. Heat through for a further 6-8 minutes.

Adjust seasoning to taste. Serve and sprinkle with chives, scallion or celery leaves for garnish. Serve with hot buttered toast.