Potato or other white potato, diced into 1 inch pieces
8 ears of corn, kernels removed and set aside, with 2 cobs reserved
2 teaspoons Kosher salt, divided into 1 teaspoon portions
1/2 cup white wine
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme
1/4 teaspoon cayenne pepper
3 cups half and half
16 oz. cooked lump crab meat
Instructions
Pour the chicken stock and water into a large stockpot and bring to a boil. Add the reserved corn cobs and boil to impart the flavor, about 10 minutes. Remove the corn cobs and discard. Add the Kosher salt. Add the potatoes and boil until cooked, about 10 minutes. Skim off and discard any impurities that have risen to the top of the cooking surface (they look like yellow bubbles).
Meanwhile, in a skillet over medium-high heat, add the olive oil and heat until just shimmering. Add the leek, onion and celery. Saute, stirring occasionally, until the vegetables are tender. Add the garlic and cook for 30 seconds.
Turn the heat down to medium and add the sautéed vegetables to the stockpot, as well as the corn kernels, white wine, thyme, pepper, cayenne pepper, half and half and another teaspoon of Kosher salt.
Bring to a simmer, stirring occasionally. When simmering, stir in the crab. Taste, adjusting seasonings if necessary.
Originally Submitted
10/8/2012
0 Out of 5 from
0 reviews
You can add this Corn and Crab Chowder recipe to your own private DesktopCookbook.
