Recipe of the week 3/7/11 - corn and crab chowder

[chitownmelli]

This is my take on a delicious chowder I had at the bonefish grill. You don't HAVE to use the crab and corn, you could make this into a delicious clam chowder too. To do that, just use some chopped fresh, or canned clams, and feel free to add the juices to the pan. I don't like clams much though, so crab and corn it is :) --- all of the spices in this recipe are optional so if you dont like one, just take it out :)

Ingredients
5 slices bacon
1 tablespoon butter
3/4 cup chopped onion
1/2 cup chopped celery
1 1/2 teaspoons minced garlic

1/4 cup dry white wine
1 1/2 teaspoons dried basil
1 teaspoon ground white pepper
1/4 teaspoon cayenne
1/2 teaspoon dried thyme leaves
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels (or frozen or drained canned, whatever you have
4 large potatoes, peeled and diced
1 1/2 quarts chicken stock
1/2 cup butter
1/2 cup all-purpose flour

2 cups heavy cream
2 cup half-and-half cream
1 tablespoon Creole seasoning - or old bay, whichever you prefer
1 pound fresh lump crabmeat, shell pieces removed - I often use snow crab because it's available, and pound for pound much cheaper around here, plus it's delicious - which helps!

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
2. Meanwhile, heat 1 tablespoon of butter in a large pot over medium heat. Stir in the onion, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
3. While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
4. Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease (optional). Return to a simmer over medium-high heat, and cook until the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning or old bay, and stir in the crab meat to serve.

[chitownmelli]

Should make about 10 servings

[foggierbard9]

mmmmmmmm....that's all I got.