Ingredients:
4 slices bacon, medium diced (I used two 2" sausage links, after I burned the bacon!)
1 cup diced sweet onion, such as Vidalia
2 cups diced celery
1 cup carrots, peeled
1 pound potatoes, peeled and medium diced (I used russett -- may use red or white also)
2 chicken or seafood bouillion cubes, or 2 cups homemade broth (omit water)
2 cups water
1 12-16 oz package imitation crab, shredded
2 ears sweet corn
2 cups frozen corn
2 12 oz cans evaporated milk, or 1 large container half and half
6 cups skim milk
2 chicken bouillion cubes
Salt
Freshly ground black pepper
2 Tbsp cornstarch, for thickening
2 tablespoons finely chopped parsley


How to make this recipe:
Husk and boil corn. Cut from cobs. Rinse frozen corn under hot water in colander and combine with fresh cut corn.

In a heavy stock pot, over medium-high heat, render the bacon until crispy, about 8 minutes. Stir in the onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the potatoes. Stir in the bouillion and 2 cups water (or stock). Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the corn, crab, milk and evaporated milk or half and half and bring up to simmer. Simmer for 2 minutes. Season with additional salt and pepper if needed. Ladle into serving bowls and serve.

Serve with fresh baked bread.

Notes: I modified this from a recipe I found on another web site and sent it to my husband's Aunt, who runs the Bennington Cider Mill and Kay's Country Bake Shop in Bennington, Vermont. Following is her feedback:

Hi.....just want you to know how much the public loves this chowder. Today a man ate 2 cups in the dining room and then took two bowls to go when he left. We always hear great things every time we make it!!! So glad you found this recipe as its easy to make a huge pot full.

Prep time: 30 minutes

Serves 10 to 12.

Recipe from: momonthemove