My brother made this for us last month when we went to DC for my niece’s baby blessing. It was amazing! I love corn chowder as it is. Add CRAB and I’m a fan for life! Seriously, this stuff is amazing! You must try it.
Crab Chowder with Corn and Basil
Ingredients
- 1/3 cup Vegetable Oil
- 1-1/2 cups Onions, medium dice
- 2 garlic cloves, chopped
- 1/3 cup flour
- 3-1/2 qt (or 14 cups) Mild fish stock or chicken stock
- 1 cup Dry white wine
- 2lb potatoes, diced
- 2 bay leaves
- 4 cups corn kernels, fresh or frozen
- 1/2 cup fresh basil leaves, shredded
- 2 lb Crabmeat {I know Walmart has canned lump crabmeat in a fridge by the seafood section}
- 2 cups hot milk
- 1 cup hot heavy cream
- salt to taste
- white pepper to taste
Instructions
- Heat the oil in a large pot over medium heat
- Add the onions and garlic and cook until nearly tender. Do not brown
- Add the flour. Stir to make a roux and cook 4-5 minutes, but do not let it brown
- Using a wire whisk slowly stir in the stock. Bring to a boil, stirring to make sure the liquid is smooth.
- Add the wine, potatoes and bay leaves. Simmer until the potatoes are tender
- Add the corn and basil. Return the soup to a simmer
- Add the crabmeat
- Stir in the hot milk and hot cream
- Season to taste with salt and pepper
Crab chowder sounds wonderful!!
It really is Heather! You’ve got to try it 🙂
I have had Clam Chowder, but never Crab Chowder 🙂 It sounds delicious!
You are going to love it! It’s amazing!