Tuesday, October 9, 2012

Crab n Corn Chowder

O YUM!  This soup guaranteed to make friends!

Crab n Corn Chowder
4 oz bacon, chopped
1 cup onions, finely chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 T minced garlic
3/4 chopped red bell pepper
1 bag of frozen corn or 7ears of fresh corn
1/4 cup flour
2 quarts crab stock or chicken stock
1 pound lump crab meat
1 1/2 cups peeled and cubed russet potatoes
1 T salt
1/4 t cayenne pepper
1 cup coconut milk (you can use heavy cream)
Fresh parsley for garnish

Place stockpot over medium heat and cook bacon till crispy, about 5 minutes.  Remove bacon and drain on paper towels.  Add onions, carrots, celery and saute till veges are soft, about 5 minutes.

Add garlic and cook till fragrant, about 45 seconds.  Add peppers and corn to pot and cook for 10 minutes, stir often.  Sprinkle flour into pot to make a rue, stir constantly for 5 minutes.  Pour stock in and stir.  Use whisk to break any lumsp.

Add potatoes to pot, bring to boil, then reduce to simmer for 20 minutes.  Season chowder with salt and cayenne.  Stir in crab meat and milk. 

Garnish with bacon and parsley.
We licked the pot clean, definitely need to double this next time!


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