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Corn and Crab Chowder

Connie Taylor
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Ingredients
  

  • 3 tbsp olive oil
  • 1 med onion diced
  • 2 lg stalks of celery diced
  • 3 small jalapenos diced fine
  • 1 small hot banana pepper diced fine
  • 1 tsp salt
  • 2 tbsp flour
  • 2 C chicken broth can use clam juice or other broth
  • 5 ears of fresh corn on the cob should be enough to make 3 cups of corn kernels
  • 1 C whole milk
  • 8 oz of fresh crab meat I used a can of Boss's pasteurized, hand picked crab
  • 1 bay leaf
  • 1 small bunch of fresh thyme
  • 1/8 tsp ground cayenne pepper
  • 1 tbsp urfa pepper flakes
  • 1 pinch of fresh rosemary
  • 1 small bunch of fresh cilantro
  • 1 pinch of fresh oregano
  • 2 fresh leaves of sage
  • 1 C fresh heavy whipping cream
  • Fresh sliced chives for garnish

Instructions
 

  • Heat a large pot on med/hi. Add the olive oil and the onion, celery and peppers along with the teaspoon of salt. Saute until soft.
  • Whisk in the flour and add the chicken broth to the pot.
  • Slice the kernels off of the corn cobs and divide.
  • Add half of the corn to the pot.
  • In a blender, puree the other half of the corn along with 1 cup of milk.
  • Add the puree to the pot along with two ounces of the crab meat.
  • Place the urfa peppers and all the herbs along with the garlic cloves in an herb infuser or wrap them in a piece of cheese cloth and tie it tight.
  • Drop the herb bundle into the pot.
  • Stir in the cayenne pepper.
  • Bring the mixture to a simmering boil and turn the heat down to low.
  • Simmer for thirty five minutes.
  • Add the cream and the rest of the crab meat.
  • Heat through and serve hot with a few slices of fresh chives on top.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com