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.
CORN AND CRAB CHOWDA
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.
Now that’s a feast….
See this and more of my recipes at http://www.iammodern.com