Made this today for lunch…takes about 30-35 minutes and was delicous and not too rich for those who like crab but not the heaviness/richness of she crab soup. will definately make this again,
What you will need:
1/3 cup chopped or diced salt pork
2 tablespoons butter or margaring
1/4 cup white cornmeal
2 celery ribs diced
1 sweet medium onion,diced
1 red bell pepper diced
1 jalapeno pepper,diced (optional)
3 cups fresh sweet corn kernels cut from cob(save cob)
(4 large ears)
4 3/4 cups chicken broth ( 1 32oz container)
1 pound crab meat (I used mixed)
1 cup whipping cream
1/4 cup chopped fresh cilantro…chopped(and a little to top with)
1/2 teaspoon salt
1/4 teaspoon white pepper
Saute/brown salt pok in large skillet/dutch oven over medium heat
remove pork. Add butter to pork drippings and whisk in cornmeal and cook over medium heat for about a minute whisking constantly…add in celery,onion,jalepeno,red pepper and corn. saute 2-3 minutes, Add in broth and corncobs. Bring to boil…reduce heat and simmer 25-30 minutes. Remove corn cobs. Stir in crab meat and remaining ingredients,continue to cook over medium heat until thoroughly heated. Can sprinkle with a little cheese and cilantro sprigs before serving.
Getting that extra flavor from simmering the corn cobs is a pro tip! That said, thanks for getting me fired up for some chowda as I normally wait until it cools down in the fall…not now, chowda and cornbread Thursday! Thanks again for sharing and please keep the posts coming.
“The problem that infuriates you the most is the one you are meant to solve.”
penny; my bride is leaving me tommorrow morning for boca raton for two weeks to play with her sister. she lives right there on the waterway. please come and cook for me. we do not need to send pics because sharky lives just a few miles away. so does dfreedom and striper tom. on second thought that probably would not be such a good idea. would have to keep getting up and answering the door. that is some good looking chowder. nice pics.keep it up.
Thats some good groceries penny. I made it today and it was delicious, except, I thought the cilantro was a tad overpowering. Not sure if it is the qty. or the time it is added to the pot. I added it at the end with the remaining ingredients perhaps it should be sauted as well to help macerate the flavors. My wife loved it, she put cayenne on it which may have helped cover the cilantro, or, it’s just me.
Glad she came home from work when she did. She saw the 1/4 cup white pepper (ground) sitting there…omg, you putting all that in there? Said I couldnt find at the store what you showed. Toke here to the puter and she said, that pepper would probably be found in the Mexican section. We agreed the ground may be excessive, so I went with a tsp. I scrolled down to the pic of pot with cobs cooking…first thing she says is the red peppers are in there…sure enough, I ran to the kitchen and dumped them in. They didnt get sauted, but were fine.
Anyhow, good stuff and thanks for sharing. You might want to adjust the instructions when to add the red peppers for others who, like myself, arent as vigilant.
me too…and I did make it with shrimp…like my old shrimp corn chowder recipe with potatoes a little better when using shrimp as i think the crab meat enhances the corn in this one without the taters better…but really like them both
mmmmmm
