Crab and Corn Chowder





Crab and Corn Chowder







Yield 2 quarts

8 oz Lump Crab Meat

1 Small Potato, peeled and diced

2 cups Fresh or Frozen Corn Kernels

4 tsp Grapeseed Oil

1 cup Whole Milk

1 cup Heavy Cream

1 cup Yellow Onion, diced

1 cup Celery, diced

3 Cloves Garlic, Chopped

¼ cup Flour

¼ cup Butter

2 tsp Fresh Thyme

½ cup Red Bell Pepper, Diced

2 tsp Tellicherry Black Pepper

1 tsp Aleppo Style Chili Flakes

TT Pro Seasoning All Purpose

1 quart Seafood or Chicken Stock

3 Tbsp. Sweet Sherry


Method of Prep:

Spread half of the corn with 2 tsp grapeseed oil onto a sheet tray. Broil corn on high until the corn has a deep brown color, but not burnt (about 2 minutes). Next, heat a 4-quart pot over medium heat. Add the butter and the remaining 2 tsp grapeseed oil to the pot. Once the butter melts, add the onion, celery, and bell pepper. Sweat the veggies until translucent, then add the garlic and cook for 30 seconds while stirring. Add chili flakes, black pepper, and thyme. Sprinkle flour evenly on top of the veggies and stir. This is called “singer” (pronounced sahn-jzay) and is a classical term for adding flour as a thickening agent to create a roux on top of aromatic veggies. Next, add the Sherry and cook while stirring for 30 seconds, then whisk in the chicken stock and milk. Make sure to scrape the bottom of the pot with a rubber spatula to loosen any roux that may be stuck. Whisk the soup and add the diced potatoes. Bring to a boil, then reduce to simmer. Simmer soup, stirring occasionally until the potatoes are fork tender. With a spider basket or a slotted spoon, remove some of the potatoes and veggies from the pot to set aside. Add half of the corn to the soup, then puree the soup until smooth. Add the rest of the corn and the veggies that were previously set aside. Next add the crab and heavy cream. Bring the soup up to 180 degrees. Season with Pro Seasoning All Purpose to taste. Garnish with fresh time, serve with oyster crackers or a hearty piece of sour dough bread.

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