Bacon, Potato, Leek And Crab Chowder

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
829
FAT
159%
CHOL
84%
SOD
59%

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Ingredients for 4 servings

3 leeks, trimmed of rough tops and roots

2 small to medium size carrots

2 tablespoons extra virgin olive oil (EVOO)

6 slices lean, smoky, good quality bacon, chopped into 1/2-inch pieces

3 small ribs celery from the heart of the stalk, finely chopped

3 sprigs fresh thyme

1 bay leaf

Salt and pepper

3 medium starchy potatoes, such as Idaho, peeled

3 tablespoons flour

1 shot good quality dry sherry (a couple of large splashes)

3 cups chicken stock

3-4 cups half-and-half or heavy cream

1/2 pound lump crab meat

1/2 tablespoon seafood seasoning (half a palmful), such as Old Bay brand

Hot sauce to taste (optional)

A handful of flat leaf parsley, finely chopped

Crusty bread, for dunking and mopping up the sauce

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