Crab and Corn Chowder
This is a recipe that I've been waiting all Summer to make and this week's trip to the local farmer's market provided us with some of the sweetest corn of the season. Sure you can make this throughout the year using frozen or even canned corn... but nothing beats freshly picked thriple sweet white corn. The sweetness of the corn combined with the saltiness of the bacon creates an almost magical balance.
This crab and corn chowder recipe came together relatively quickly and I did take some extra time to grill the corn and potatoes, but you could certainly saute them on the stovetop as well.
If you have access to really fresh seafood, it is worth adding instead of canned or frozen, but either way this chowder was rich, hearty, just a tad spicy and simply delicious!
- 1 medium onion, chopped
- 3 celery ribs, sliced
- 1 clove garlic, minced
- 2 Tablespoons olive oil
- 3-4 ears of sweet corn on the cob
- 12 oz (about 2 1/2 cups) Yukon Gold potatoes, diced (peeling is optional)
- If you are going to grill the potatoes and do not have a grill basket, cut the potatoes into slices and dice them after they have been grilled.
- 3 Tablespoons flour
- 1 (10 oz) can fat free evaporated milk
- 2 cups chicken or fish broth - we used fat-free, reduced sodium chicken broth
- 1 small red bell pepper, chopped
- 1/2 teaspoon grated Whole Nutmeg
- 1 Tablespoon Gulf Coast Bay Seasoning
- 1/2 teaspoon Crushed Red Pepper Flakes
- 12 oz seafood (fish, crab, shrimp) - we used fresh blue crab
- Fresh or Dried Parsley (add to taste)
- 4 slices cooked bacon, crumbled
- Coarse Ground Black Pepper (add to taste)
- Lightly brush the potatoes and corn with olive oil
- On the grill or in a grill basket, grill the corn and potatoes on medium heat until cooked and slightly charred. Allow corn to cool and cut from the cob.
- In a large saucepan over medium heat, saute onion, celery and garlic in remaining olive oil about 4 minutes until softened.
- Add cooked potatoes and saute for 1 minute
- Sprinkle with flour and cook 1 more minute, stirring constantly
- Stir in milk, broth, corn, Nutmeg, Seafood Boil and Crushed Red Pepper Flakes
- Cover, reduce heat and simmer about 20 minutes until potatoes are fork tender
- Stir in seafood and cook an additional 5 minutes
- Ladle into bowls and garnish with Fresh or Dried Parsley, crumbled bacon and Ground Black Pepper
Nutritional Information (per serving):
Sat Fat 3g
Trans Fat 9g
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