Crab & Bacon Chowder

2 tablespoons olive oil
8 slices of bacon, chopped
2 pounds red potatoes, cut into ½-inch dice
4 celery ribs, chopped
1 medium onion, chopped
½ red bell pepper, finely chopped
Salt and freshly ground pepper
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup cream
5 cups milk (I used skim)
12 ounces imitation crabmeat
3 tablespoons thyme, 3 palmfuls
2 tablespoon cajun seasoning, (I used the one from Penseys)

Put a medium pot over medium high heat, add a drizzle of olive oil and the bacon and cook until the bacon is crisp, about 6 minutes. Remove the bacon with a slotted spoon and drain on paper towels.

Pour off a little of the bacon fat, leaving a thin, even layer. (I was lazy and decided to leave ALL the bacon fat) Add the potatoes, onion, celery, and bell pepper season with salt and pepper and cook for 10 minutes, stirring occasionally, until softened. Stir in the flour and cook for 2 minutes. Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk and cream, cover the pot and bring to a simmer.

Uncover the pot, stir in the crabmeat and seasonings and simmer for 6 to 7 minutes, until the potatoes are just fork-tender and the soup has thickened.

Serve immediately and top with the chopped bacon!