Crabby Corn Chowder
💡Chef's Note
“Discover how to make the perfect Crabby Corn Chowder. This classic is part of our soup collection and is sure to impress your family and friends with its delicious flavors.”
Ingredients
butter1 tablespoon
celery1 stalk
chili peppers in adobo sauce0.25 cup
bay leaves2
sherry0.25 cup
fish stock2 cups
corn kernels4 cups
half-and-half4 cups
lump crab meat1 pound
olive oil3 tablespoons
flour2 oz
salt and pepper6 servings
onion1 large
yukon gold potatoes3
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Instructions
Heat a deep pot over medium heat.
Add oil and butter.
When butter is melted, add potatoes, celery, onion, bay leaves and chipotle peppers to the pot.
Season vegetables with salt and pepper, mix well and saute until tender, about 10 minutes.Sprinkle in flour and cook about 2 minutes, stirring constantly.
Stir in clam juice and half and half and mix well.Bring soup up to a simmer and continue to simmer for about 20 minutes, or until potatoes are soft.Stir in corn, crab and sherry and simmer for another 5 minutes, until heated through.Adjust the soup seasonings and remove the bay leaf.
Ladle soup into bowls and top with a few dashes of hot sauce, if desired.Serve with some crackers, crusty bread or cornbread.
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