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Crab and Corn Chowder




Source of Recipe


unknown


Recipe Link: http://www.soupsong.com

List of Ingredients




3 Tbsp. butter
1 onion; chopped
2 stalks celery with leaves; chopped
3-4 Tbsp. flour
4 cups fresh corn (6 ears-but frozen is okay in a pinch); 2 cups pureed til smooth and 2 cups left whole
3 cups chicken stock
2 potatoes; cubed
1 cup heavy cream (or substitute buttermilk)
1/2 pound backfin crabmeat, picked clean or shells (or use canned backfin)

GARNISH: chopped celery leaves

Recipe



Melt butter and saute onion and celery. Sprinkle with flour and heat, stirring, until bubbly. Stir in pureed corn and stock, bring to a boil, and whisk until thickened. Add the potatoes and simmer 15 minutes until the potato is tender. When 15 minutes from serving, stir in cream or buttermilk, crab, and corn and season with salt and pepper. Bring just to a boil, then lower heat and simmer 5-10 minutes. Ladle into bowls and garnish with chopped celery leaves.