Sheryl’s Corn and Crab Chowder

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Description

You don’t have to run to a fancy restaurant to enjoy this delicious corn and crab chowder!

Ingredients

  • 5 slices bacon
  • 1 tablespoon clarified butter
  • ¾ cup chopped onion
  • ¼ cup chopped green bell pepper
  • ½ cup chopped celery
  • 1 ½ teaspoons minced garlic
  • ¼ cup dry white wine
  • 1 teaspoon brandy
  • 1 ½ teaspoons dried basil
  • 1 teaspoon ground white pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried thyme leaves
  • 2 teaspoons Worcestershire sauce
  • 3 cups fresh corn kernels
  • 4 large potatoes, peeled and diced
  • 1 ½ quarts chicken stock
  • ½ cup butter
  • ½ cup all-purpose flour
  • 3 cups heavy cream
  • 1 cup half-and-half cream
  • 1 pound peeled and deveined small shrimp
  • 1 tablespoon Creole seasoning
  • 1 pound fresh lump crabmeat, shell pieces removed

Instructions

  1. Place the bacon in a large
  2. deep skillet
  3. and cook over medium-high heat
  4. turning occasionally
  5. until evenly browned
  6. about 10 minutes. Remove the bacon
  7. and reserve the grease. Allow the bacon to cool
  8. then crumble
  9. and set aside with the grease.
  10. Meanwhile
  11. heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion
  12. green pepper
  13. celery
  14. and garlic. Cook and stir until the onion has softened and turned translucent
  15. about 10 minutes. Pour in the white wine and brandy
  16. and bring to a simmer. Season with the basil
  17. white pepper
  18. cayenne pepper
  19. thyme
  20. and Worcestershire sauce. Add the corn and potatoes
  21. then pour in the chicken stock. Bring to a boil over high heat
  22. then reduce heat to medium-low
  23. cover
  24. and simmer 10 minutes.
  25. While the soup is simmering
  26. melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour
  27. and cook
  28. stirring constantly
  29. until the flour has turned the color of peanut butter to make a roux
  30. about 10 minutes.
  31. Stir the roux into the soup
  32. and pour in the heavy cream
  33. half-and-half cream
  34. reserved bacon and grease
  35. and shrimp. Return to a simmer over medium-high heat
  36. and cook until the shrimp are no longer translucent in the center
  37. the potatoes are tender
  38. and the soup has thickened
  39. about 15 minutes. Season to taste with Creole seasoning
  40. and stir in the crab meat to serve.

Prep Time: 35 mins

Cook Time: 40 mins

Total Time: 1 hr 15 mins

Servings: 10

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