- 6 slices chopped bacon
- 1/ 2 juiced lemon
- 16 ounces canned jumbo lump crab meat
- 1 tablespoon dijon mustard
- 3 tablespoon Old Bay Seasoning
- 1 tablespoon olive oil
- 2 medium peeled and cubed potatoes
- 1 medium finely chopped onion
- 3 minced garlic
- 2 cups riced cauliflower
- 2/ 3 cup from a jar fire roasted red peppers
- 2 1/ 4 cups frozen sweet corn
- 3 cups seafood stock
- 1 cup dry white wine
- 2 cups half and half
- 2 tablespoon chopped flat leaf parsley
- 1 tablespoon scissor cut chives
- 1 tablespoon cornstarch
- 1 cup cold water
- , to taste salt and pepper
Heat a dutch oven on high heat. Add bacon pieces and cook 7 minutes or until crispy, moving constantly to avoid sticking.
Turn the heat down to medium-high and remove bacon with a slotted spoon. Set aside in a small bowl. Do not wipe out the dutch oven.
Sauté crab meat in the bacon grease with lemon juice, dijon mustard, and Old Bay seasoning for 2 minutes. Remove the crab meat and set aside in a separate bowl. [Note: I know this seems weird, but it’s a great way to start layering flavors without over cooking anything.]
Add the cubed potatoes and sprinkle with salt, pepper, and a drizzle of olive oil. Cook for 5 minutes, stirring to ensure the potatoes are evenly coated.
Add the chopped onion, minced garlic, and 1 tbsp. of Old Bay seasoning. Cook for 3-4 minutes, stirring occasionally until the onions begin to get translucent. There will be brown bits in the bottom of your pan, but that’s okay as long as it isn’t blackened/burned! We’ll fix it with the next step.
Deglaze the bottom of the pan by adding the white wine. With a spatula or wooden spoon, scrape those brown bits stuck to the bottom of the pan and stir them into the liquid.
Simmer for 5-7 minutes until the wine cooks down.
Add the seafood stock, riced cauliflower, red pepper slices and frozen corn. Simmer on medium heat for 10 minutes.
Stir in the half-and-half, parsley, chives, 3/4 of the bacon, and 3/4 of the crab meat. Turn the heat down and simmering on low-medium heat for 10 minutes.
[optional] If you would like to make your soup thick like a chowder: In a measuring cup, whisk 1 tbsp. of cornstarch into 1 cup of cold water. When the cornstarch has completed dissolved, add to the soup. You can skip this step if you prefer a lighter soup!
Give your soup a taste and season with additional salt, pepper, or Old Bay as you like.
Serve and top with leftover crab meat and bacon.