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Ingredients

• 1 tablespoon extra-virgin olive oil (EVOO)
• 4 slices thick-cut bacon, chopped
• 2 large baking potatoes—peeled, halved lengthwise and thinly sliced crosswise
• 2 leeks, split lengthwise and sliced 1/2 inch thick
• 4 ribs celery with leafy tops, chopped
• 1 bay leaf
• Salt and freshly ground pepper
• Half of a red bell pepper, chopped
• 2 tablespoons chopped fresh thyme
• 1/2 cup dry sherry
• One 32-ounce container (4 cups) chicken broth
• One 28-ounce can crushed tomatoes
• 2 cups frozen corn kernels
• 12 ounces lump crabmeat, picked over for pieces of shell
• 2 tablespoons Old Bay Seasoning (2 palmfuls)
• Fresh flat-leaf parsley, finely chopped (a generous handful)
• 2 to 3 tablespoons chopped chives
• Grated peel of 1 lemon or orange
• Oyster crackers, for serving

Description

Rachael Ray Magazine