Sunday, August 15, 2010

Homemade Corn Chowder with Crab Meat

This delicious, hearty chowder was inspired by Paula Deen, from the Food Channel. I love corn and this is my version of it. Adding sweet, chunky blue crab lumps and a bit of slightly spicy paprika, this soup transforms into a fancy, gourmet addition that no one can stop eating!

(6 servings)
- 4 Ears of Corn
- 1 Medium Sweet Onion
- 1 12oz Fresh Crab Lump Meat 
- Vegetable or Chicken Stock (3 cups)
- Corn Water (3 cups) reserved from boiling the corn)
- Heavy Cream (1 cup)
- Flour (2 tablespoons)
- Butter (1/2 stick)
- Olive Oil (2 tablespoons)
- Salt and Pepper (a few pinches for taste)
- Paprika Powder (a few sprinkles for taste and color)

Step 1: Boil corn in a tub of hot water until cooked. Keep some liquid.
Step 2: Remove corn kernels in a large bowl.
Step 3: Chop up the onion.
Step 4: In a large pot, saute onion with butter and olive oil. Let it sweat and brown up for about 5 minutes over medium heat.
Step 5: Add the dry ingredients. Over medium heat, sprinkle salt and pepper to add flavor. Then, add flour slowly as you stir. This will thicken up the mixture. Mix well. Cook for about 5 minutes.

Step 6: Add liquid to the pot. First, add corn liquid, then, chicken or vegetable stock, then crab meat. Add heavy cream last. Stir well. Let it come to a boil. Turn heat down to low and simmer for about 10 minutes.
Step 7:Serve with a few sprinkles of paprika powder. Yum! Enjoy!

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