Crab and Corn Chowder

Consider this a summertime version of the wintertime classic bacon and corn chowder. The flavors are lighter and more conducive to warm weather dining. The combination of Newcombe’s Sweet Corn and the delicate snow crab from Logan’s Daily Catch is simply wonderful.

Crab and Corn Chowder

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• Author: The Kilted Chef
• Yield: Serves 4-6 1x

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Ingredients

Units USM Scale 1x2x3x

• 6 ears of corn
• 6 cups water
• 2 tbsp Chicken Bovril
• 1/4 cup olive oil
• 1 cup diced onion
• 1 shallot, minced
• 1 cup celery, diced
• 1/2 cup diced red pepper
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tbsp dried oregano
• 1 tbsp Hot Under The Kilt Acadian Cajun seasoning
• 2 tbsp chopped fresh basil
• 1 tsp Salt
• 1/2 tsp pepper
• 1 lb baby potatoes cut into 1/4’s
• 1/2 cup sour cream
• 8 oz snow crab meat
• 1/2 cup chopped grape tomatoes
• 1 tbsp butter

 

 

 

 

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Instructions

1. Strip the corn from the cobs and set aside. Place the cobs in a pot and cover with the water, at the Bovril and bring to a boil and simmer for a half hour.
2. Heat the olive oil in a soup pot and add the onion, shallot, celery, red pepper and garlic and corn kernel’s, thyme, oregano, Hot Under The Kilt, basil,  salt and pepper, sauté until soft.
3. Add the corn broth and potatoes, bring to a boil and reduce to a simmer, cook for 20 minutes.
4. Stir in the sour cream and gently add in the crab meat and tomatoes, heat through.
5. Finish with the butter.

• Category: Entree, Seafood, Soup, Recipes