Overview
Trevor's Crab & Corn Chowder. Makes about 6 cups. Ripped off of various recipes and inspired by Ray's Boathouse Cafe. This recipe tastes best after chilling overnight in the refridgerator. It is quick and easy to make. Get good crab meat - it makes the meal. 3 tbsp unsalted butter 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1/4 cup all-purpose flour 4 cups homemade fish stock OR bottled clam juice* 1/2 cup diced potato 1 cup fresh corn kernels ** 1 tsp chopped fresh thyme *** 1/2 tsp salt 1/2 tsp ground black pepper 1 cup coarseky chopped white crabmeat 1 cup heavy cream **** 2 tbsp chopped fresh parsley * - I use vegetable stock. Clam juice scares me. ** - Frozen corn works as well. *** - Dried Italian spices works good here too. **** - 1/2 & 1/2 also works fine Melt the butter in a large saucepan over medium heat and saut� the onion and celery until softened. Stir in the flour and cook for 3 minutes, stirring frequently. Gradually add the stock, whisking until you have a smooth liquid. Add the potatoes, corn, thyme, salt and pepper. Cover and bring to a boil. Then reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally. Stir in the crabmeat and heavy cream and heat the soup gently but thoroughly. Do not let it boil or the soup may curdle. Sprinkle with the chopped parsley and serve immediately.