Recipe: Southern Corn and Crab Chowder

I received this fantastic chowder recipe and decided to post another warm and wonderful soup recipe today… after all… you simply cannot have too many great soup recipes… especially in the winter.

This recipe for Southern Corn and Crab Chowder is packed with flavor… it’s from the wife of a friend of Warren’s…. Lynne Brooks... A big thank you for sending me this recipe and picture… it combines two of my favorite things… corn and crab!

This soup is all things southern… bacon, corn, onions, cream, butter and spices…. before you put your cardiologist on speed dial…. It isn’t quite as bad for you as it sounds… I do use fat free half and half… but undoubtedly the real thing was used in the original recipe…. it’s up to you which to use.

TIPS

The original recipe as written uses 4 ears of fresh corn… you can use frozen corn to cut out some of the work but you do miss out on that extra flavor from the corn cobs simmered in the chicken broth and the scraped corn milk off the cob when you cut the corn off the cob…

As I mentioned earlier… you can use fat free half and half instead of regular half and half or heavy cream.

No substitute for that fabulous bacon flavor… leave it in… it’s yummy!

The author suggested a peeled cubed potato or two as an additional add-in… which he did for the soup in his picture. Cook them in the soup until they’re cooked.

Serve in bowls garnished with reserved bacon, a salad, and crusty bread.

So without further delay… here is one terrific soup recipe!






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Recipe: Southern Fried Corn and Crab Chowder

All you need:

4 ears fresh corn
1 quart chicken broth
6 slices thick cut bacon
2 tbsp. Butter
1 onion, chopped
1 shallot chopped
2 cloves garlic minced
1 tsp dried thyme leaves
1 tsp Old Bay seasoning
5 dashes Tabasco (or to taste)
2 tbsp flour
1 (8 oz.) container Phillips Special crab meat
1 cup half and half or heavy cream
¼ cup dry sherry
Salt and pepper to taste
1 or 2 potatoes, peeled and cubed (optional)

All you have to do:

Shuck corn & cut kernels from cob into a bowl. Scrape cobs (for milk and remaining corn) into bowl with kernels and reserve.

Heat chicken stock in a large saucepan & add cobs. Simmer for 10 minutes.

While cobs are simmering, preheat a large soup pot to medium heat, cut bacon into small pieces and fry in pot until crispy.

Remove bacon from pan (you can reserve bacon for topping finished soup, if desired).

Put butter into soup pot with bacon drippings and when melted, add onion, shallot, and garlic.

Saute until onions are opaque.

Add thyme, Old Bay and Tabasco.

Sprinkle reserved corn with flour & stir to coat.

Add corn mixture to soup pot with other ingredients & sauté for 4-5 minutes, or until flour browns.

Remove cobs from stock and add to soup pot, stirring until combined and thickened. Be sure to scrap bottom of pot to pick up any browned bits.

Add cream and sherry, stirring until heated through then reduce heat to a simmer.

Check seasonings and add salt & pepper to taste. Chowder is ready to serve now, but the longer you simmer it, the better it gets.