tarablesue
05-02-2009, 10:01 AM
Crab and Corn Chowder. It is a BIG BIG hit in our house.
Let me go get the recipe and I'll type it out for ya.
Ok here we go.. this is so very good. We eat it with sourdough , and I make my kids cheese quesadillas in flour tortillas to go with it. The recipe calls to serve with english muffins and white cheddar cheese, but we just enjoy sourdough and cheese "triangles " as my kids call 'em.
2 T butter
2 slices thick cut bacon,chopped
1 med onion
1/2 red bell pepper ( we omit this)
2 ribs of celery with greens chopped
4 sprigs of fresh thyme ( we use dried a lot and even omit it usually)
salt and fresh ground pepper,to taste
2 t hot sauce ( I use franks and never leave it out,it doesn't male the soup spicy at all.)
2 T all purpose flour
2 t Old Bay Seasoning
3 c half & half
2 c chicken broth
1 cup frozen hash brown potatoes , cubed ( or peel and cube fresh taters, works out the same, just an extra step)
6 oz lump crab meat ( we've used imitation also)
1 C corn kernels,frozen
In a medium pot over med-high heat melt butter.Add bacon, onions, bell pepper, celery, and thyme.Season with salt, pepper& hot sauce and cook 5 minutes.Stir in flour ans Old bay and cook a minute more.
Whisk in half and half then add broth . Bring soup to a bubble, then stir in potatoes.Simmer until potatoes are cooked and soup has thickened to coat the back of a spoon. about 15 min. Add crab meat and corn.
(if you choose the english muffin and cheese part, its as follows)
Heat broiler or toaster oven and toast english muffins. top with cheese and return to oven or broiler to melt cheese.
Remove thyme stems from soup and adjust seasonings ( we almost never have to do this, but I like a little extra kick in mine so I add franks to my cup and then pour in my soup;)) Por soup into mugs and serve with english muffins ( or bread and cheese of your choice)
Let me go get the recipe and I'll type it out for ya.
Ok here we go.. this is so very good. We eat it with sourdough , and I make my kids cheese quesadillas in flour tortillas to go with it. The recipe calls to serve with english muffins and white cheddar cheese, but we just enjoy sourdough and cheese "triangles " as my kids call 'em.
2 T butter
2 slices thick cut bacon,chopped
1 med onion
1/2 red bell pepper ( we omit this)
2 ribs of celery with greens chopped
4 sprigs of fresh thyme ( we use dried a lot and even omit it usually)
salt and fresh ground pepper,to taste
2 t hot sauce ( I use franks and never leave it out,it doesn't male the soup spicy at all.)
2 T all purpose flour
2 t Old Bay Seasoning
3 c half & half
2 c chicken broth
1 cup frozen hash brown potatoes , cubed ( or peel and cube fresh taters, works out the same, just an extra step)
6 oz lump crab meat ( we've used imitation also)
1 C corn kernels,frozen
In a medium pot over med-high heat melt butter.Add bacon, onions, bell pepper, celery, and thyme.Season with salt, pepper& hot sauce and cook 5 minutes.Stir in flour ans Old bay and cook a minute more.
Whisk in half and half then add broth . Bring soup to a bubble, then stir in potatoes.Simmer until potatoes are cooked and soup has thickened to coat the back of a spoon. about 15 min. Add crab meat and corn.
(if you choose the english muffin and cheese part, its as follows)
Heat broiler or toaster oven and toast english muffins. top with cheese and return to oven or broiler to melt cheese.
Remove thyme stems from soup and adjust seasonings ( we almost never have to do this, but I like a little extra kick in mine so I add franks to my cup and then pour in my soup;)) Por soup into mugs and serve with english muffins ( or bread and cheese of your choice)