Wednesday, January 14, 2009

Crab and Corn Chowder

We are supposed to hit single-digits in Raleigh this week so I decided a nice hot soup/chowder was in the offing. This is a delicious and relatively easy recipe and I've made several times now. It goes great with a warm crusty bread and a dry white wine.

1 potato, peeled and cubed
1 small can yellow corn
5 slices bacon, diced
1/2 large yellow onion, chopped
2 Tbsp minced garlic
8oz crab meat (I always use a bit more...)
1/2 teaspoon parsley flakes

2 tablespoons butter
2-3 Tbsp all-purpose flour
1/4 cup dry white wine
1 cube chicken bouillon
1 1/2 cups milk
1 (15 ounce) can creamed corn
1 tsp garlic salt
1/2 tsp fresh ground black pepper
1/4 tsp red pepper flakes

1. Cook diced potato either in microwave or on stovetop until softened, then set aside.
2. In a large saute pan, cook bacon over medium heat until heated through, blot dry, and break into pieces. In same pan, saute minced garlic and chopped onions. Cook and stir until onions are clear. Add potatos, small can of corn, and bacon and stir for 2 minutes or so. Remove from heat and stir in crab meat and parsley flakes. Set aside.
3. Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; slowly whisk in the milk. Increase heat to medium and mix well in order to eliminate all lumps.
4. When the mixture is creamy and hot, stir in bacon/potato/corn/crab mixture and creamed corn. Season with garlic salt, black pepper, and red pepper flakes to taste, and simmer for 10 minutes (may want to decrease heat after bringing to initial simmer so that you don't burn the bottom of the soup).

For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

This recipe was an adaptation of this recipe from

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