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  • Creole Corn And Crab Chowder

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    Creole Corn And Crab Chowder
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 bn fresh basil chopped
    • 1/2 bn fresh thyme chopped
    • 1/2 bn fresh oregano chopped
    • 1 x onion diced
    • 3 x garlic cloves chopped
    • 3 x celery ribs diced
    • 1 x red sweet pepper diced
    • 1/4 stk unsalted butter
    • 1 Tbsp. Creole seasoning
    • 1/2 c. dry sherry
    • 1/2 gal lowfat milk
    • 1 quart heavy cream
    • 4 x potatoes peeled, diced
    • 3 x corn ears cut kernels, and scrape cobs
    • 2 lb lump crabmeat
    • 1 lb claw crabmeat
    • 2 x scallions minced
    • 1/2 tsp liquid crab boil Salt to taste Freshly-grnd white pepper to taste Tabasco sauce to taste Worcestershire sauce to taste

    Directions

    1. Saute/fry the onion, garlic, celery and peppers in butter, then add in the Creole seasoning and deglaze with sherry. Reduce till the mix is almost dry.
    2. Add in the lowfat milk, cream, potatoes, corn kernels and cob scrapings. Bring to a boil, then reduce heat to a simmer. Cook till the potatoes are easily pierced with a fork.
    3. Add in the crabmeat. Mix in the fresh herbs, scallions and crab boil, along with the salt and other seasonings to taste. Simmer just 10 to 15 min.
    4. This recipe yields 8 servings.

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