Recipe

Crab And Corn Chowder Recipe

Add Step-by-Step Photos	Ddougee / All my dishes 1 year, 9 months ago A creamy, thick and hearty Crab Chowder that will make everyone happy! I have made this at parties and it is always a huge hit! Prep:30m Cook:60m Servings:12	Ddougee
	corn crab cream potato mushroom bacon chowder bisque soup stew seafood

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Ingredients

16oz organic frozen corn ( its sweeter! )

4 cups chicken broth

8 cups whipping cream

2 tablespoons olive oil

10 bacon slices, cut crosswise into 1/4-inch-wide strips

2 tablespoons of minced garlic

2 cups finely chopped onion

2 cups finely chopped leeks (white and pale green parts only; about 2 medium)

1 cup finely chopped celery

1 teaspoon fennel seeds

2 pounds red skinned potatoes cut into 1/2-inch cubes

2 tablespoons (1/4 stick) butter

6 ounces fresh mushrooms, thickly sliced

2 tablespoons dry Sherry

1 teaspoon fresh thyme leaves

2 pounds fresh crabmeat

4 tablespoons chopped fresh parsley

Directions

Combine corn, broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.

Meanwhile, prepare a roux. In skillet over low heat, melt butter. Gradually stir in flour until it becomes smooth paste. Cook, stirring constantly, until roux is light brown or almond color, about 5 or 6 minutes.

Turn heat up to medium. Gradually add roux to chowder base and whip constantly to work out lumps until roux melts and soup thickens. About 10 minutes.

Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes.

Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, garlic and fennel seeds to pot. Sauté until vegetables are tender, about 6 minutes.

Stir in potatoes and bacon. Strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 20 minutes.

Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.

Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.

Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Add crab and parsley to chowder mixture and combine thoroughly.

Serve and enjoy!

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Comments

dandelion 1 year, 9 months ago said:
OOOooohh this is gonna be delicious! Do you think I could use about half of a saute'ed fennel bulb instead of the seeds?

chefmeow 1 year, 9 months ago said:
Corn and Crab in one dish.........you have my vote for chowder of the year. I love chowder.........Yummeers. Meow

greekgirrrl 1 year, 9 months ago said:
Love it! adding fennel seeds..very nice!

adacowan 1 year, 9 months ago said:
I ordered a delicious crab and corn chowder when my boyfriend took me out to dinner for Valentine's Day. It was so good that I told him "I have to find this recipe!". Thanks for saving me the trouble!

ravenseyes 1 year, 9 months ago said:
Love chowders - its like the best comfort food there is thanks for sharing your recipe!!

kofki 1 year, 6 months ago said:
This is the best Crab and Corn Chowder recipe I have had! Doug, You make the best!

moss52 1 year, 1 month ago said:
Oooooooh, I love this! I'm sad that I don't have all the ingredients to make it NOW!

Thanks!

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