Crab is one of my favorite things to eat, so I am always looking to use it in new ways. I was at a conference in Houston recently and enjoyed crab in two new ways; one was an amazing crab hushpuppy and secondly, a version of this soup that made me decide that I needed to develop my own recipe for it. I hope you enjoy my recipe for Crab and Corn Chowder, it is thick and rich and full of flavor! Stay tuned for my recipe for crab hushpuppies coming soon.
Corn and Crab Chowder
This soup is a great lunch or dinner for a chilly spring day, served up with a loaf of sourdough bread and butter. It is rich and satisfying and full of flavor, due to the wine, bacon and spices.
Ingredients
- 3 tbsp Bacon fat
- 3 slices bacon chopped
- 4 ribs celery finely chopped
- 1 medium leek finely chopped
- 2 small red peppers finely chopped
- 6-8 small thin skin potatoes diced small
- 1 16 ounce can lump crab meat
- 1 32 ounce box chicken stock
- 1/2 cup flour
- 1 tsp thyme
- 1/2 tsp black pepper
- 1 tsp granulated garlic
- 2 cups frozen corn
- 1/2 cup heavy cream
- 1/2 cup half and half
- 1 cup milk
- 1/3 cup white cooking wine
Instructions
- Cook bacon and set aside.
- Measure bacon fat and add additional fat or olive oil to pan to equal 3 tablespoons.
- Add chopped leeks, celery, peppers and potatoes, salt, pepper, garlic and thyme to hot fat in pan and saute 3-5 minutes.
- Deglaze pan with white wine.
- Add flour to pan to make a roux and continue cooking another 1-2 minutes to cook raw flour taste out of roux.
- Add milk to roux and whisk in thoroughly to eliminate lumps. Cook for 3-4 minutes to begin to thicken soup.
- Add in chicken stock and simmer, stirring often, for 10 minutes until soup thickens.
- Add in corn, crabmeat and bacon. Simmer on low another 5-10 minutes.
- Add in milk and half and half and heat through another 2-3 mins. Serve hot!
Notes
Thanks!