Notes from the Test Kitchen:
We first prepared this soup on a especially cold afternoon. With the very first bite of this creamy chowder we felt warmed through-and-through. Ahhh... pretty close to pure happiness...
Precooked Bacon, thinly sliced (Ready to heat)
Medium Green Pepper
Medium Potatoes, Peeled & Cubed
Fat-Free Chicken Broth, or 1-32oz container
Packaged Peppered Gravy Mix or White Country Gravy Mix
1Saute bacon pieces, onion, pepper & celery until tender. Remove & set aside. In same pan, add chicken broth & cubed potatoes. Cook until tender, about 10 minutes. Add reserved bacon, green pepper onion & celery. Mix Gravy Mix with small amount of water & add to broth mixture. Cook until slightly thickened. Add half-n-half. DO NOT BOIL! ---It will curdle! Add remaining corn, pimento, crabmeat & Tabasco sauce. Add salt & pepper to taste. Allow to remain on very low heat for about 1 hour to blend ingredients. Before serving add lemon juice. To serve, ladle into shallow soup bowls & garnish with thinly sliced green ionions. Pass crusty bread to soak up the last of the soup!