Corn & Crab Chowda


Snow.  Again?  Oh, botha.

I’m starting to have a hankerin’ for summer crab feasts, especially the big blue babes we get here near the Chesapeake Bay.  I’d normally go to great lengths in my despair,  but buying a few scrawny crab legs at an exorbitant amount this time of year – just to get a little crab meat for my “fix” – is not my idea of a feast.  My wallet agrees.  So to comfort my soul, I settled for a small tub of crabmeat (backfin, the less expensive one, is fine) and dressed it up for this quick fix of corn and crab chowder.


Prep time: 10 min.

Cook time: 20 min.

Serves: 4 (or one very hungry husband)

Heat large pot over moderate heat. Add tablespoon each of butter and olive oil. Add:

(2) Chopped all-purpose uncooked potatoes, (2) stalks chopped celery, (1) medium chopped onion, (1) seeded/diced red bell pepper and (1) bay leaf. Season with salt, pepper and Bay Seasoning (to taste). Sauté all for 5 minutes.

Stir/mix (3) tablespoons flour over vegetables. Stir in (2) cups chicken stock. Stir in (4) cups of milk and bring soup to a bubble.

Add (3) cups corn (fresh or frozen). Add (8) ounces crab meat.

Remove bay leaf and serve in hollowed out bread bowls. Topping ideas: Oyster crackers; hot cayenne pepper sauce; sliced scallions.

I’ve also been known to cheat, and use a nice box of corn stock (for you Nor’easterners, Wegmans carries it in the organic section) for the broth to save time.

Now that’s a feast….

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