Corn Chowder With Crab and Cilantro

Ingredients

• 4 slices bacon uncooked ()
• 0.5 cup celery chopped
• 29 ounce chicken broth fat-free reduced-sodium canned
• 0.3 cup flour 
• 2 tablespoons cilantro leaves fresh chopped
• 1.5 cups corn kernels fresh ()
• 0.5 teaspoon thyme leaves fresh chopped
• 0.5 teaspoon kosher salt 
• 1 tablespoon juice of lime 
• 2.5 cups milk 2% reduced-fat
• 1 pound lump crab meat 
• 1 cup onion chopped
• 1 pound potatoes diced red ()

Equipment

• paper towels
• whisk
• pot

Directions

1. Cook the bacon over medium heat in a large soup pot.
2. Remove bacon from the pot and place it on a paper towel to drain.
3. Add the onion, celery, and fresh thyme to the soup pot; cook 34 minutes until softened.
4. Whisk the milk and flour together; add to the pot.
5. Add the chicken broth and potatoes, and bring the mixture to a boil, stirring frequently. Reduce the heat to low, cover the pot, and simmer until the potatoes are cooked through and the soup is thickened, about 15 minutes.
6. Chop the bacon.
7. Add the corn and cook 5 minutes. Stir in the crab, cilantro, lime juice, salt, and bacon; cook 2 minutes until heated through.
8. Serve with crackers or flatbread, if desired.