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Corn Chowder with Crab

Enjoy that fresh corn from the market. Make this simple corn chowder with fresh crab, chives and bacon.

Despite the heat, I have had a real hankering to make a corn chowder.  It probably has something to do with the fresh corn that is overflowing at the farmer’s market as well as at the grocery store.  It is so sweet and delicious, fresh from the farm to our weekend table.

I decided to start with a basic chowder recipe that I adapted from a recipe by Tyler Florence, which basically called for fresh corn, potatoes, cream, onions and garlic.  I ended up tweaking it and augmenting it considerably by adding sherry, turkey bacon, chives and fresh crab.  The result was delicious.  Granted, there is a fair amount of cream in this recipe, which will make anything taste good.  I think the next time around I may try cutting the cream a bit (this recipe called for 2 cups.  I would cut it to 1 1/2 as I have below) or using part cream , part milk.  I’d also go for the full bacon!

Corn Chowder with Crab – Serves 8 as appetizer

2 tablespoons butter

Olive oil

1 onion, diced

2 garlic cloves, minced

6 sprigs fresh thyme, leaves only

6 cups chicken stoc

1 1/2 cups heavy cream

2 Idaho potatoes, peeled and diced

6 ears corn

1/2 cup dry sherry

1/4 cup chives, chopped

6 slices bacon, chopped

2 cups lump crab meat

Heat butter and olive oil in a large pot over medium heat until butter begins to sizzle. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 6-8 minutes.  Pour in chicken stock and bring to a boil.  Add the cream and the potatoes, bring to a boil and boil hard for 7 minutes, until the potatoes begin to break down.

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.  Meanwhile, cook the bacon in the microwave (usually on high for 2-3 minutes, but read directions on the package).  Chop the bacon and set aside.

Before serving, stir the sherry into the soup.  Ladle into shallow bowls, topping each bowl with a sprinkling of bacon, chives and crab meat.

Notes:  Gluten Free

Julie du Pont is a local Darien restaurant, lawyer and mom who blogs about food and entertaining at weekendtable.com.

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Julie du Pont September 02, 2012 at 02:41 PM
The potato actually serves to thicken the soup to make it a chowder. You could choose to serve the bacon on the side and make it optional for your guests, who may be watching their waste lines, but the combination of the corn, chives, crab and bacon really works together to make it sweet, yet savory.
Emily Constance September 02, 2012 at 06:14 PM
I'll sacrifice the waist, this sounds so tasty!
Cynthia Dartley September 07, 2012 at 12:34 AM
Just found this. Will make come Fall! Thanks for great recipe!

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