"The belly rules the mind."--Spanish Proverb

Roasted Corn & Blue Crab Chowder Recipe

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This recipe for Roasted Corn & Blue Crab Chowder, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve Nelson
Added: Friday, May 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 Ears Roasted Corn, kernels removed
2 Tbsp. Butter
1 White Onion, finely diced
2 Ribs celery, finely diced
1 Tbsp. Garlic
2 C White Wine
5 C Crab Stock
2 C Heavy Cream
5 Sprigs fresh Thyme
4 New potatoes, peeled and diced
1 Pound lump Crab meat
Salt and Pepper to taste

Directions:
Directions:
Scrape kernels from ears of corn using sharp knife.

Sweat onions, garlic and celery in butter on medium heat until translucent. De-glaze with wine, reduce.

Add corn, stock, potatoes & thyme. Bring to a boil, then reduce flame

Let simmer until stock reduces and potatoes are cooked.

Add heavy cream and reduce until soup thickens.

Season with salt and pepper. Finish by stirring in crab meat. May add a splash of sherry to taste.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20:00 Min.

 

 

 

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