Monday, September 29, 2014
Corn & Crab Chowder...
Gina Spencer and Shelbi have been fans of crab since they were little girls, which strikes me as funny when I think about what I liked to eat when I was a child (hint: PB&J). This soup, with the sweet corn and Vidalia onion balancing out the crab and spices, is one of their favorite dishes. It is healthy enough to be served on its own, but I also like it with a fresh salad.
5 ears corn (to yield about 4 1/2 cups corn kernels
4 tablespoons unsalted butter
1 Vidalia onion, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
1/3 cup all-purpose flour
4 cups homemade or low-sodium store-bought chicken broth
3 Yukon Gold potatoes (1 1/2 pounds),
scrubbed and cubed
1 dried bay leaf
2 cups whole milk
One 8-ounce can crabmeat
(claw or lump)
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
Dash of hot sauce
Dash of Worcestershire sauce
Cut the corn kernels from the cobs and put them in a bowl. Use your knife to scrape the cobs to release the milky liquid. Reserve.
Melt the butter in a large saucepan or soup pot over medium heat. Once it's foamy and melted, add the onion, celery, and garlic, and sauté until softened, about 5 minutes. Sprinkle in the flour, and stir until thoroughly combined with vegetables, about 2 minutes. Pour in the chicken broth, and toss in the potatoes and bay leaf and simmer for 10 to 12 minutes, or until the potatoes are soft. Stir in the milk, crab, corn and its liquid, and thyme, and sauce, and Worcestershire sauce. Remove the bay leaf before serving.
[From Page 164--photo on Page 165--of Back Home with The Neelys Comfort Food from Our Southern Kitchen to yours. Pat and Gina Neely with Ann Volkwein ].