Instructions

1. Add the olive oil to a large pot over medium heat. Add the potatoes, onion, celery and bell peppers. Stir, and then season with salt, pepper, cayenne and the Old Bay.
2. Let cook, stirring occasionally, for 15 minutes until the potatoes begin to get soften.
3. Carefully pour in the wine and let it reduce down for a minute.
4. Next add in the chicken stock and the Worcestershire sauce, stir and let simmer with the lid partially covered for 20 minutes.
5. In a a large bowl or measuring cup, combine the milk and the cream.
6. Whisk the flour into the milk and cream mixture until it’s well combined and there are no lumps.
7. Remove the lid after the 20 minutes, and slowly pour in the milk and cream mixture, whisking as you go.
8. Bring the chowder back up to a boil and simmer, uncovered, for 15 minutes. Gently stir the crab into the chowder.
9. While the soup is simmering, make the panko topping by melting the butter in a skillet and then adding the breadcrumbs, thyme and Old Bay Seasoning. Stir to coat all the breadcrumbs with the butter and cook until just browned.
10. Serve the chowder in bowls with the breadcrumb topping as garnish.