Crab Corn Chowder with Candied Bacon

For Chowder

• 2 cups fresh lump crab meat OR imitation crab meat (shredded)
• 3 cups sweet corn
• 3 cups cornbread, crumbled
• 1/2 cup sweet onion, diced
• 1 leek, chopped
• 1 jalapenos, seeded and diced (plus more sliced for topping)
• 1 tablespoon garlic, minced
• 2 radishes, minced (optional)
• 3 cups chicken broth
• 8 oz half & half
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 1 tablespoon fresh thyme
• 1 tablespoon fresh oregano
• 1 bay leaf
• 1 tablespoon butter
• crusty bread, for serving

For Candied Bacon

• 6-8 strips thick slice bacon
• 2 tablespoons rice vinegar
• 2 tablespoon maple syrup
• 1/4 cup brown sugar

Here's How:

1. Preheat the oven to 400 F. Crumble the cornbread and reserve half. Spread the cornbread crumbles on a greased baking sheet and toast for 8-10 minutes.
2. Meanwhile, whisk together the rice vinegar, maple syrup and brown sugar. Pour the mixture over the bacon strips so they are generously coated. Arrange the bacon in a single layer on a baking sheet lined with foil and cook the bacon at 400 F until it is crispy, about 20-30 minutes. Let cool while you make the soup, then crumble.
3. In a large pot over medium high heat, melt the butter and add in the onion, leek radishes, garlic and jalapeno. Sauté until the onion is tender, about 3-5 minutes.
4. Pour in the chicken broth and bring to a rapid simmer. Reduce the heat to medium then add the thyme, oregano and bay leaf.
5. Add in the sweet corn, remaining (un-toasted) cornbread and half and half. Let the soup simmer for 5-10 minutes. Stir until the cornbread has ‘dissolved’ into the soup.
6. Stir in the crab meat, the lemon and lime juice, and half of the crumbled candied bacon. Cook for 2-3 minutes, until the crab meat is cooked through. Remove the bay leaf and discard. Serve garnished with cornbread crumbles, candied bacon crumbles and jalapeno slices. Enjoy!