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Corn and Crab Chowder

3 slices bacon
1/3 cup chopped onion
1 red pepper, chopped
3 Tbsp. all-purpose flour
2 cups milk
1 cup heavy cream
16 oz. can whole kernel corn, drained
1/2 tsp. thyme, crushed
1/4 tsp. pepper
4 drops Tabasco
6 1/2 oz. can or frozen package Crab Meat, thawed, drained and flaked


In medium saucepan, cook bacon over medium-high heat until crisp. Drain on paper towels; crumble and set aside.


Cook onion and red pepper in bacon drippings, stirring, 3 minutes or until soft. Add flour; cook, stirring, 1 minute. Stir in milk, cream, corn, salt, thyme, pepper and Tabasco. Cook, stirring constantly, about 8 minutes until thickened. Stir in Crab Meat and bacon. Cook, stirring, 1 minute. 4 servings.





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