Crab Pepper Pot

This is another excellent recipe from Cuisine at Home, a monthly recipe magazine that has simple, and very well spiced meals that are fresh and very enjoyable.  Unpretentious, and one of our current favorites (which is saying something, since we tend to be snobs about this kind of thing).

1/4 lb. Bacon, diced

2 Cups Tomato, chopped

1 cup Onion, diced

1 cup Russet Potato, peeled and diced

1 T Jalapeno 

1 T Garlic, minced

1/2 t. red pepper flakes

1/2 t. black pepper

1/2 dried thyme leaves

3 cups Chicken broth (we only had 2, and added 1 cup veggie broth)

4 cups fresh Spinach, chopped

1 cup canned coconut milk (missed this the first time, but was still excellent)

8 oz (2 cups) Crab Meat

Fresh Lime, Reserved Bacon, chopped Scallions

Saute diced bacon in soup pot (used large sauce pan).  Remove and reserve 1T drippings

Stir in Tomatoes, Onion, Potatoes, Jalapeno, Garlic and Spices.  Cook over medium heat until onion begins to soften (5 minutes).

Add Broth and bring to a boil.  Simmer soup for 10 minutes.

gently stir in Spinach and Coconut Milk, simmer 3-4 minutes

Add crab meat just to heat through (stir as little as possible).

Serve with juice from a lime wedge, scallions and bacon sprinkled on top.