corn and crab chowder
By: sara hoverson
Published: Sunday, October 23, 2011 - 12:49pm

Ingredients




1/2 cup olive oil
1.5 cups sweet onion, medium dice
2 garlic cloves, minced
1/2 cup flour
3.5 qt mild fish or chicken stock (i bough fish stock from the store and then used a little bit of chicken stock as well)
1 cup dry white wine
2 lb yukon gold potatoes, diced
2 bay leaves
2 lbs fresh corn kernals
1/2 cup fresh basil, shredded
2 lbs crab meat
1 pt milk, hot
1 cup heavy cream, hot
1/2 t cayenne pepper
salt and pepper

Preparation

1 heat the oil in a stock pot over medium-high heat.  add the onions and garlic and saute until soft, but not browned.  add in the flour.  allow the roux to cook for about 5 minutes over low heat (do not let it burn), then slowly add in the stock, using a whisk to mix it in thoroughly so you don't leave any clumps of flour left behind. 2 add in the wine, potatoes, and bay leaf and bring the liquid to a boil.  simmer unti the potatoes are soft.  add the corn and shredded basil and return the soup to a simmer.  once simmering, add the crabmeat and stir in the hot milk and heavy cream.  stir to mix thoroughly then add cayenne and season with salt and pepper to taste.  when the soup is ready, remove the bay leaf and serve.

About

a large grocery bag full of corn is still in the fridge awaiting its fate, tomas's mom shucked some and put it in a tupperware for easy access, and i decided to make a chowder i had made in culinary school that would require me to use up two whole pounds!  i am also going to make another soup today if i have time that is a chicken and corn tortilla soup (we are soup freaks around here!).