Corn and Crab Chowder

Bridget’s #6

One year at our beloved home in Maine we had experienced corn and crab chowder at a road side diner.  After some research I created my own version that became a favorite for many, especially my Dad and my daughter.

I hope it becomes your family’s favorite too!

Corn and Crab Chowder

2 T butter

1 large russet potato, peeled and chopped

2 celery ribs, chopped

1 small red onion, peeled and chopped

1 red bell pepper, seeded and chopped

Salt and pepper

2 T Old Bay Seasoning

3 T  all purpose flour

2 cups of chicken broth

4 cups of whole milk

6 sprigs of thyme

1 lemon, peeled

1 cup of sherry wine, the real stuff not cooking sherry

4 ears of corn, kernels scraped off the cob…save the cobs

8 oz of wild caught lump crab meat

In a large stock pot melt your butter on medium heat and add the next 4 ingredients.  Sauté until cooked and soft.  Add the Old Bay and the flour.  Stir into vegetables until they are covered with the flour mixture.  Cook for 2 minutes.  This will burn off the flour taste and make a nice paste that will thicken your chowder.

Important tip

I warm my chicken broth and milk in the microwave.  I think this is an important step in thickening process.  Adding cold liquid to a hot pan cools your pan and stops the cooking process.

Add your warm chicken broth slowly to your vegetables and stir until thick.  After adding the chicken broth stir in the warm milk, lemon peel, thyme sprigs and sherry.  Now the important part…..add your corn cobs!  There is a milky liquid that you will extract from simmering them in you chowder. 

Simmer your chowder for a half an hour. Remove the corn cobs, lemon peel and the thyme sprigs.

Add your corn and cook for 15 minutes.   You do not want to simmer your corn too long because it will become too soft. 

When your chowder is done add half of it to a food processor and puree.  Place back into the pot and add your crab. You are ready to serve!

Sealed with approval from my Dad and Bridget!!!  Enjoy J