This soup recipe is from a cooking school (Nothing To It) in Reno, where on a cold winter night after a day on the slopes, this soup hits the spot! Pair it with the chardonnay or other white wine used in the recipe.
Crab & Corn Chowder
6 tablespoons butter
1 cup chopped white onion (1 medium onion)
1 cup sliced celery (2 large stalks)
1 ½ cups peeled, diced russet potatoes (1 extra large or 2 medium potatoes)
½ cup fish stock or clam juice
1 cup low sodium chicken broth
1 bay leaf
3 ears of corn, husked, rinsed, dried and brushed with olive oil
1/3 cup all purpose flour
1 ½ cups milk
1 pint half & half
2 tablespoons dry white wine
¼ teaspoon ground pepper
8 ounces special grade crabmeat (already in bits and flakes and costs less than lump crab meat)
Fresh chives for garnish
Place prepared ears of corn on pre-heated grill. Grill until the corn is lightly browned – turning frequently so that the corn cooks evenly – approximately 10 minutes. When the corn has cooled, carefully cut the corn off the cob. This can be done in advance. In winter months, when fresh ears of corn are not available – 1 can of corn can be substituted in its place. Drain the corn, sauté in a non-stick pan with a small amount of olive oil.
Melt 2 tablespoons of butter in a saucepan over medium-low heat. Add the onion and celery and cook until just tender, stirring often, about 15 minutes. Add the diced potatoes and cook 5 minutes ore. Add the fish stock or clam juice, chicken broth and bay leaf, simmer, covered for 30 minutes. Remove the bay leaf and set aside.
In a 3 quart stock pot, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 5 minutes, stirring constantly to avoid burning. Gradually whisk in the milk and half & half and continue to stir until the mixture comes to a simmer and thickens.
Add the vegetables, corn and wine to the thickened milk. Season with salt and pepper to taste.
Add the fresh crabmeat just before serving and heat through to a simmer. Serve immediately and garnish with chives.
A twist on a normal chili recipe – this is a perennial favorite for Halloween parties or before trick or treating!
Janet
