4 bacon slices
1 medium onion, diced
1 green bell pepper, diced
1 celery rib, diced
2 medium potatoes, peeled and diced
6 ears fresh corn, removed from cob
16 ounces crabmeat
4 cups chicken stock
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon black pepper
1 cup half and half
Fresh parsley, for garnish
1. Place bacon in a cold skillet. Turn burner to medium heat and cook, flipping occasionally, until crispy. Set aside one slice for garnish.
2. In a 4-quart slow cooker, crumble remaining 3 strips bacon. Add onion, bell pepper, celery, potatoes, corn and crabmeat. Cover with chicken stock. Season with butter, salt and pepper and cover. Cook on high for 4 hours or low for 8.
3. Turn off heat and stir in half and half. Divide into bowls and stir in parsley. Crumble remaining bacon on top and serve warm. Serves 4 – 6
