Its the peak of summer and the fresh sweet corn is just amazing here in Oregon this year. Creamy corn & crab chowder is perfect for the summer dinner table. Yellow or Bi-color I have Fresh from Oregon corn on my summer table at least twice a week. This week I am using the fresh corn to make a Summer Corn & Crab Chowder. We are lucky here in Oregon to have fresh Dungeness Crab from the Pacific coast daily. You can find fresh crab at the local farmers market, fish store or at your local supermarket’s fresh fish department. This recipe is quick and easy to make and don’t forget to pick up some fresh potatoes too.
Summer Corn & Crab Chowder
4-6 new potatoes, chopped {about 2 cups}
½ cup butter
1 small sweet onion, chopped
1/3 cup flour
2+ cups chicken broth
2 cups half and half
2 teaspoons crab seasoning {such as Old Bay}
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1~2 bay leaves
2 cups fresh sweet corn
16 oz crab meat
Fresh parsley, garnish
Parboil potatoes*; immediately submerge in cold water to stop cooking. Set aside or in the fridge until ready to add to chowder.
Melt butter in dutch oven on stove top; add chopped onion and saute for 5 minutes or until translucent. Stir in 1/3 cup flour; slowly add 2 cups chicken broth, whisking. Slowly stir in 2 cups half and half; season with salt, pepper, crab seasoning, cayenne, thyme, and a bay leaf. Add parboiled potatoes, fresh corn and crab meat; simmer over low heat, stirring occasionally for 30-45 minutes. Add more chicken broth to thin if needed. Remove bay leaves before serving. Garnish with fresh chopped parsley and sprinkle on some paprika.
Recipe adapted from: Alice and the Mock Turtle
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