Ingredients

• 1 medium russet potato , peeled and cubed
• 5 slices bacon , diced
• 0.5 medium onion , chopped
• 1 , 6 ounce
• 0.5 teaspoons parsley flakes
• 2 tablespoons butter
• 0.33 cups all-purpose flour
• 0.25 cups dry white wine , Optional
• 1 cube chicken bouillon
• 1.5 cups milk
• 1 , 15 ounce
• salt and pepper to taste

Instructions

1. 1 Wrap potato cubes in plastic wrap; microwave on high for 30 seconds. Set aside.
2. 2 Cook bacon in a large skillet over medium heat until browned, 7 to 10 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in crab meat and parsley flakes. Remove from the heat.
3. 3 While the bacon is cooking, melt butter in a large stockpot over low heat. Whisk in flour until mixture becomes creamy and takes on an eggshell color. Continue to cook and stir for 3 more minutes. Stir in wine.
4. 4 Dissolve chicken bouillon in milk; whisk mixture into the stockpot until no lumps remain. Cook until creamy and heated through. Stir in bacon-crab mixture, potatoes, and creamed corn; season with salt and pepper. Simmer for 10 minutes.

Nutrition per serving