Saturday, March 16, 2013
Rick's Crab and Corn Chowder
Today, I decided to make one of my favorite soups, namely crab and corn chowder. On our trip to Savannah and Charleston several years ago, I fell in love with this dish and tried it at each restaurant we visited. When we came back to Baltimore, I decided to make my own version from my taste memory. With delicious sweet corn and jumbo lump crabmeat still available in the stores, you only have a few weeks to make some and try it for yourself. I’ll bet you won’t be able to stop at one bowl!
5 ears corn
1 lb Jumbo lump crabmeat
1 Vidalia onion, diced
2 garlic cloves, minced
2 Russet baking potatoes, peeled and diced
1/4 cup all-purpose flour
6 cups chicken or vegetable stock
2 cups heavy cream
2 tsp Old Bay Seasoning
1 tsp Lea & Perrins Worcestershire Sauce
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
2 tablespoons butter
Extra-virgin olive oil
Heat the butter in a Dutch oven over medium heat.
Add 1 tablespoon olive oil.
Peel and dice the Vidalia onion.
Add the onion to the pot.
Peel, mince and add the garlic. Cook until soft, about 8 to 10 minutes.
Add the flour and stir to coat the onions and garlic well. Stir and cook the roux for 2 minutes
Pour in the stock and bring to a boil.
Peel and break the potatoes
Add the cream.
Add the potatoes, bring to a boil and boil hard for about 7 minutes, stirring frequently, until the potatoes begin to break down (this will also help to thicken the soup and give it a good texture).
Cut the corn kernels off the cobs.
Add to the soup.
Add 1/4 pound of crab meat to the pot.
Add the Old Bay Seasoning,
Add the Worcestershire sauce (use Lea & Perrins brand, it really makes a difference)
Salt and pepper to taste. Simmer until the corn is soft, about 10 to 12 minutes.
Ladle the soup into bowls, stir in the parsley, top with additional lump crabmeat and serve. Enjoy!