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  • Crab And Corn Chowder

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    Crab And Corn Chowder
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. butter
    • 1 x onion minced
    • 2 x celery stalks with leaves minced
    • 3 Tbsp. flour - (to 4 tbspns)
    • 4 c. fresh corn - (abt 6 ears) (frzn corn is okay in a healthy pinch)
    • 3 c. chicken stock
    • 2 x potatoes cubed
    • 1 c. heavy cream (or possibly substitute buttermilk)
    • 1/2 lb backfin crabmeat picked over (or possibly use canned backfin, it's excellent for soup)

    Directions

    1. Puree 2 c. of the corn till smooth, leaving the remaining two c. whole.
    2. Heat butter and saute/fry onion and celery. Sprinkle with flour and heat, stirring, till bubbly. Stir in pureed corn and stock, bring to a boil, and whisk till thickened. Add in the potatoes and simmer 15 min till the pototo is tender.
    3. When 15 min from serving, stir in cream or possibly buttermilk, crab, and corn and season with salt and pepper. Bring just to boil, then lower heat and simmer 5 - 10 min. Ladle into bowls and garnish with minced celery leaves.
    4. Serve warm as a meal to 4 people...or possibly as a substantial first course to 8.
    5. Comments: This is one great meal - thick, creamy, and rich, with the white of crab and potatoes contrasted with the yellow corn and green celery leaves. It's simple and quick to make, immensely satisfying, and quite spectacular as company food.

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