Crab and leek chowder

I recently made steamed crab for dinner and for some reason bought way way too much. I had about 10-16 ounces of leftover crab legs to use. I ended up using one of Rachel Ray’s recipes and It was a true keeper. I only changed a bit of seasoning and I will certainly make this more often. Next time I will try to find the leeks already cleaned. They are a real pain to deal with, but worth it for the flavor.

 

3 leeks, trimmed, wash and diced

2 large carrots, peeled and diced

3 ribs celery, washed and chopped

2 tablespoons olive oil

6 slices bacon chopped

1 teaspoon dried thyme

1 bay leaf

salt and pepper

3 russet potatoes, peeled and diced

3 tablespoons flour

3-4 cups chicken broth

1 cup heavy cream

1/2-1 pound crab meat

1/2 tablespoon old bay seasoning

1/4 teaspoon cayenne

1/2 tablespoon cajun seasoning

 

Cook the  bacon in a large soup pot. When crisp, remove.

Add the olive oil to the pan. On medium heat, saute the leeks, carrots and celery for 5-6 minutes.

Add the dry seasoning. Add the flour. Slowly add the chicken broth while stirring constantly to prevent forming lumps.

Add the potatoes and bacon. Bring to a boil.  Cook for 10-15 minutes. If the potatoes are not tender, boil a minute or two longer.

Add the cream and crab. Stir well and serve.