Sweet Red Chowder

This is another dish that is supposed to have crab in it. I think it would be tasty with it in there, but I didn't necessarily miss it. I also didn't put the herb-lemon mixture on top, just added a little parsley. It is a very tasty soup. And I had forgotten how much I like oyster crackers.

Sweet Red Chowder
A variation on this recipe from Rachael Ray



1 tablespoon extra-virgin olive oil
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
1 small 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
2 tablespoons Old Bay Seasoning (2 palmfuls)
Fresh flat-leaf parsley, finely chopped (a generous handful)
Oyster crackers, for serving

In a soup pot, heat the oil, 1 turn of the pan, over medium-high heat. Add the bacon and cook until it renders fat and crisps at the edges, about 5 minutes. Add the potatoes, leeks, celery and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the red bell pepper and thyme, then stir in the sherry and reduce for 1 minute. Stir in the chicken broth, tomatoes, corn, and Old Bay seasoning and simmer until potatoes are tender, 10 to 15 minutes. Sprinkle parsley over the chowder. Pass oyster crackers around the table.