Crab and Corn Chowder Recipe

Ingredients

• 4 slices thick-cut bacon (4 ounces), cut into thin strips
• 1 large leek, trimmed and halved lengthwise, cut into thin, half-moon slices
• 2 stalks celery, finely diced
• 1 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/2 cup dry white wine
• 2 russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
• 4 cups low-sodium chicken stock
• 3 cups corn kernels (about 3 ears of fresh corn)
• 1 pound fresh or frozen crab meat
• 3/4 cup heavy cream, or more to taste
• Juice of 1/2 lemon (2 tablespoons, or more to taste)
• 2 tablespoons chopped fresh parsley