Corn Chowder with Crab
Despite the heat, I had a real hankering yesterday to make a corn chowder. It probably had something to do with the fresh corn that is overflowing at the farmer’s market as well as at the grocery store. It is so sweet and delicious, fresh from the farm to our weekend table.
After perusing several cookbooks and various websites, I decided to start with a basic chowder recipe that I adapted from a recipe by Tyler Florence, which basically called for fresh corn, potatoes, cream, onions and garlic. I ended up tweaking it and augmenting it considerably by adding sherry, turkey bacon, chives and fresh crab. The result was delicious. Granted, there is a fair amount of cream in this recipe, which will make anything taste good. I think the next time around I may try cutting the cream a bit (this recipe called for 2 cups. I would cut it to 1 1/2 as I have below) or using part cream , part milk. I’d also go for the full bacon!
Corn Chowder with Crab – Serves 8 as appetizer
2 tablespoons butter
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
6 cups chicken stoc
1 1/2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
1/2 cup dry sherry
1/4 cup chives, chopped
6 slices bacon, chopped
2 cups lump crab meat
Heat butter and olive oil in a large pot over medium heat until butter begins to sizzle. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 6-8 minutes. Pour in chicken stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for 7 minutes, until the potatoes begin to break down.
Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Meanwhile, cook the bacon in the microwave (usually on high for 2-3 minutes, but read directions on the package). Chop the bacon and set aside.
Before serving, stir the sherry into the soup. Ladle into shallow bowls, topping each bowl with a sprinkling of bacon, chives and crab meat.