A delightful and creamy chowder featuring tender crab meat and hearty potatoes, perfect for a cozy meal.
Chop the smoked bacon into small pieces.
Using smoked bacon adds a depth of flavor to the chowder.
Cook the bacon in a 2-quart saucepan over medium heat until crispy, then remove and set aside.
Reserve the bacon fat for cooking the vegetables for added flavor.
Dice the yellow onion and russet potatoes into small cubes.
Cut the potatoes into uniform pieces to ensure even cooking.
Sauté the onion and potatoes in the reserved bacon fat until the onions are translucent.
Stir occasionally to prevent sticking and ensure even cooking.
Add the water to the saucepan and simmer until the potatoes are tender.
Check the potatoes with a fork to ensure they are cooked through.
Pick through the crab meat to remove any shells.
Handle the crab meat gently to keep the lumps intact.
Stir in the milk and cayenne pepper, and bring the mixture to a gentle simmer.
Do not boil the milk to prevent curdling.
Add the crab meat to the saucepan and heat through.
Gently fold the crab meat into the chowder to maintain its texture.
Serve the chowder hot, garnished with the crispy bacon and fresh parsley.
Serve with crusty bread for a complete meal.
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