Ingredients2-3 bacon strips
1 large onion, chopped
2 medium baking potatoes, peeled and diced
1/2 c. water
1/2 lb. crab meat (imitation will work well)
3 c. milk
1/8 tsp. nutmeg or cayenne
fresh parsley leaves, chopped for garnish
Directions
Chop bacon and in a 2-qt. heavy saucepan, cook over moderate heat, stirring until crisp. Drain bacon on a paper towel, reserving grease in pan. Stir onion and potatoes into bacon grease, add water; stirring occasionally, simmer covered until potatoes are tender and most of water has evaporated, about 15 minutes.
While mixture is simmering, rinse crab meat (if using fresh) and pick over it removing shells and cartilage.
Stir milk and seasoning into potatoes and return to a simmer. Add crab, salt and pepper to taste, bringing chowder to a simmer. Serve garnished with parsley and bacon.
If you like your chowder a little thicker, crush 6 saltine crackers into very fine crumbs and add them when you add the crab.
