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Crabby Corn Chowder

Name: Crabby Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 tablespoon butter; 1 stalk celery; 0.25 cup chili peppers in adobo sauce; 2 bay leaves; 0.25 cup sherry; 2 cups fish stock; 4 cups corn kernels; 4 cups half-and-half; 1 pound lump crab meat; 3 tablespoons olive oil; 2 oz flour; 6 servings salt and pepper; 1 large onion; 3 yukon gold potatoes

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

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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