From the Eastern Shore, a classic Waterman's chowder
1Red bell pepper,chopped
2cupsSweet corn (fresh, frozen or canned)
1tbspOld Bay Seasoning
1+cup Blue crab meat
Fry the bacon in a large soup pan.
Add the carrots, onions and celery and saute until just tender. Stir in the flour. Add the 2 cups of broth and bring to a slow boil.
Add the dice potatoes to the pot. Cover and simmer until the potatoes are tender, about 15 minutes. Add a little water if needed. Then add the red pepper, corn, parsley and rosemary. Let simmer for 10 minutes.
Add milk, then gently fold in the crab meat. Stir and heat through. Try not to let it come to a boil at this point; just nice and hot.
Stir in the Old Bay. Adjust seasonings as needed. Ladle into bowls and serve with a little Old Bay on the side.