Corn & Crab Chowder

Recipe Provided By: Mike Truss of Craft Kitchen

1 gallon yield

Ingredients:

1 pound of pasteurized crab meat

1//2 pound smokey bacon (diced)

1 large sweet onion (diced)

1 head of celery (diced)

1 leek (diced)

4 large potatoes (diced)

8 ears of corn (cut off the cob)

2 quarts of vegetable stock

1 teaspoon of turmeric

1 tablespoon old bay seasoning

1/2 pound butter

1/2 pound of flour

Salt & pepper to taste

Directions:

On medium heat add bacon and tender for 5 minutes.

Add onions, leeks and celery.

Sweat ingredients on medium for 6-8 minutes.

Add all ingredients (except flour & butter) and bring to a boil.

In a separate saute pan make a roux with the flour and butter.

Melt the butter first and whisk in the flour.

Cook on low heat for 6 minutes.

Once the chowder is boiling add the roux slowly with a whisk.

Salt and pepper to taste

Recommended for you

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.