Crab Chowder with Corn and Basil

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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

  1. Heat the oil in a large pot over medium heat
  2. Add the onions and garlic and cook until nearly tender. Do not brown
  3. Add the flour. Stir to make a roux and cook 4-5 minutes, but do not let it brown
  4. Using a wire whisk slowly stir in the stock. Bring to a boil, stirring to make sure the liquid is smooth.
  5. Add the wine, potatoes and bay leaves. Simmer until the potatoes are tender
  6. Add the corn and basil. Return the soup to a simmer
  7. Add the crabmeat
  8. Stir in the hot milk and hot cream
  9. Season to taste with salt and pepper
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4 Comments

    • August 4, 2013 / 2:13 am

      It really is Heather! You’ve got to try it 🙂

  1. August 3, 2013 / 3:51 am

    I have had Clam Chowder, but never Crab Chowder 🙂 It sounds delicious!

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