Sunday, December 12, 2010

Recipe: Corn and Crab Chowder

OMG 2 posts in one day?
I just had to post this recipe immediately
...because it was so freaking good and everyone needs to try it!

Hubby and I were watching Rachael Ray yesterday (it was the only thing on in the afternoon) and she was making this Corn and Crab Chowder which my husband was drooling over.

So today I decided to make it for him, and DAMN it was delicious. I guess Rachael Ray knows what she's doing ;)

For the original recipe, go here. For my slightly altered recipe, see below!
(I noted my additions/alterations with an *asterisk)

Oh, and this isn't a low-fat calls for whole milk :)


1 tablespoon *extra virgin olive oil

2 tablespoons butter
2 potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
*2 cloves of garlic, minced
1 small red bell pepper, seeded and diced
*2 bay leaves, *dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department, or on spice aisle at the grocery store
3 tablespoons all-purpose flour
2 cups *chicken broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob (*you'll need 5-6 cobs. I only had four and had to add some frozen)
8 ounces cooked lump crab meat – fresh is available in plastic tubs at many fish counters (*make sure to feel through it to make sure there aren't any bits of shell)

Heat a deep pot over moderate heat. Add vegetable oil or EVOO, about one turn of the pan, and butter (*what the hell is "about one turn of the pan? I have to clue either...I just let the butter completely melt before moving on to the next step).

As you chop your veggies, add them to the pot: potatoes, celery, onion and red bell pepper (*and garlic). Then add the bay leaf. Season vegetables with salt and pepper and Old Bay seasoning.
Sauté veggies five minutes, then sprinkle in flour. Cook with flour for two minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup, about five minutes.

Adjust the soup seasonings and remove the bay leaf (*I added a mix of thyme, oregano and a few other spices I had in the kitchen...along with a bit more Old Bay and s&p).

*I served it with some buttered French bread. I also saw Rachael add a puffed pastry to the top of hers which looked really nice, but I couldn't find any in the store)

To finish off the night, my husband made us some Peppermint Hot Chocolate :)

Have a delightful night!!

1 comment:

  1. Mmm that sounds good and so does the peppermint hot chocolate!

    And I like your new picture...did you change your hair color?


You just made my day!!