Crab and Corn Chowder

by admin on March 12, 2010

1/2 cup corn (fresh, canned or frozen)
4 cups seafood stock
1/2 red bell pepper, diced
1/2 cup (1 stick) butter
1/2 green bell pepper, diced
1/2 cup flour
1 small potato, diced
2 cups whipping cream (may substitute milk or skim milk)
1 small carrot, diced
1/4 pound crab meat
1/2 red onion, diced
Salt and pepper to taste
2 green onions, sliced
1/2 garlic clove, mashed

In 6-quart kettle or stockpot, place vegetables, onions, garlic and cover with seafood stock. Over medium heat, simmer, covered, until vegetables are tender, about 10 minutes.

Meanwhile, prepare 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.

Add cream or milk to soup and bring soup to boil, then gradually add roux and whip constantly to work out lumps until roux melts and soup thickens. Add crab meat and salt and pepper. Makes about 8 (1-cup) servings.

Note: When reheating, add a bit more milk or cream until soup is of desired consistency.

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