Bayou Crab Chowder

Ingredients:

4 slices center cut bacon

12 ounces frozen potatoes

1 1/2 cups frozen corn

4 cups vegetable broth

1 1/2 teaspoons garlic salt

1 tablespoon Cajun seasoning

1 teaspoon thyme

1 teaspoon black pepper

7 ounces turkey kielbasa

2 cups fat free half and half

1 pound cleaned crab meat, divided

Instructions:

Heat a large pot over medium-high heat. Add the bacon and cook until crisp.

Stir in the next seven ingredients (potatoes through black pepper) and bring to a boil. Simmer until the potatoes are heated through. For a thicker soup, use a potato masher to coarsely mash some of the potatoes before adding the sausage.

Cut the sausage in half and then slice in a diagonal. Stir the sausage into the pot and continue to simmer until heated through.

Stir in the half and half and all but 1/2 cup of the crab meat, simmering until it comes to a simmer again.

Ladle into bowls and garnish with remaining crab meat and a sprinkle of Cajun seasoning and serve.