Ingredients

• 1 poundcrab meat
• 4 mediumsred potatoes, chopped into bite-sized chunks
• 1 mediumonion, chopped finely
• 6 ouncesuncured/nitrate-free bacon (6 strips), chopped
• 3 cupswater
• 1 cupheavy cream
• 1 bayleaf
• 1 Tablespoonfresh parsley, chopped
• 1 tspground black pepper
• 3 Tablespoonspotato (or arrowroot) starch

Directions

1. Cook the chopped bacon on medium heat until it becomes crispy,
2. then add the onion and sauté until the onion is translucent, about 6 minutes.
3. Pour the bacon/onions into a pot and add the potatoes, bay leaf, and water
4. Simmer for 15-20 minutes on med/low heat, until the potatoes are tender.
5. Remove the bay leaf
6. stir in the cream, crab, parsley, and black pepper.
7. Allow it to simmer for a couple minutes, stirring often. In a small bowl, mix the potato starch with a little water and stir it into the chowder.
8. Continue to simmer and stir for a few minutes until it thickens. If it’s not thick enough, give it time – it’ll get there.