I’m allergic to so many Summer foods that sometimes it can really bum me out. But fresh corn time is the best! I love, love, love good fresh sweet corn. I have been known on more than one occasion to eat just bowls of corn for dinner. Just corn cut right off the cob sauted in butter, then a splash of cream and some sea salt. Mmmm(I am making myself hungry).

The other way that I love corn is when it is in a chowder. My chowders aren’t super thick but they are loaded with all incredibly bad for you(read tasty) things like cream and butter. But I am quite sure the veggies balance that out, right?

Crab and Corn Chowder

¼ cup diced celery
¼ cup diced onion
1 garlic clove, chopped
¼ cup of butter plus one TBSP
2 cups red potatoes, peeled and chopped
a dash of white pepper
sea salt to taste
4 cups of lobster stock(or fish stock if you don’t have lobster stock)
1 TBSP chicken flavor base
2 ½ cups heavy cream
¾ pound Dungeness crab
2 cups fresh corn, cut off of the cob
chopped chives for garnish

In a large stock pot, cook celery, onion and garlic in 1 TBSP of butter. Saute for about 5 minutes, until tender.
Add potatoes, white pepper and lobster stock. Bring to a boil. Cover and reduce to a simmer. Simmer for about 30 minutes, while the stock reduces.
Add chicken base, cream and ¼ cup butter(bad I know but really good). Simmer another 20 minutes.
Check soup to see if it needs salt, it might not.
Stir in the corn. Cook another15 minutes.
Add the crab and cook another 5 minutes.
Ladle into bowls and sprinkle with chopped chives if desired.

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