Easy Corn and Crab Chowder

Ingredients

• medium russet potato, peeled and cubed
• slice sbacon, diced
• 1/2 medium onion, chopped
• (6 ounce) can crab meat, drained
• 1/2 teaspoon parsley flakes
• tablespoon sbutter
• 1/3 cup all-purpose flour
• 1/4 cup dry white wine (Optional)
• cubechicken bouillon
• 1/2 cup smilk
• (15 ounce) can creamed corn
• salt and pepper to taste

Instructions

1. Wrap potato cubes in plastic wrap; microwave on high for 30 seconds. Set aside.
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. 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. 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.