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Summer Corn & Crab Chowder

August 20, 2017 · by Carrie Trax ·

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 Chowderfresh crab ready to make 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

Ears of yellow and white corn ready to prepare summer Corn & Crab Chowder

 

Filed Under: lunch, seafood, soup · Tagged: chowder, corn, corn chowder, crab, crab chowder, creamy, potato, soup

Classic Deviled Eggs

November 15, 2014 · by Carrie Trax ·

Photo: John Trax

Thanksgiving dinner would not be complete without “Classic Deviled Eggs”.  My family does not like anything fancy just your basic deviled eggs like I remember growing up.  If there are any extra leftover deviled eggs add them to your favorite potato salad recipe the next day to enjoy with your turkey sandwich! Egg yolks in Ninja food processoregg yolks in Ninja food processor

Classic Deviled Eggs
8 eggs
1/3 cup Miracle Whip or Mayonnaise if your prefer
1/2 teaspoon dry mustard
1 teaspoon white vinegar
Salt & pepper to taste
Paprika, garnish
Fresh Parsley, garnish

Add eggs to a pot and add enough water to cover eggs about 1 inch.  Bring to a boil, remove from heat and cover with a lid for 20 minutes.  Drain water and run cold water over eggs for a few minutes.  Crack and peel off the egg shells.  Cut eggs in half lengthwise and remove the yolk and set the egg whites aside for now. Place the egg yolks, Miracle Whip, dry mustard, vinegar and a pinch of salt and pepper in a bowl of a food processor and blend until creamy.  If you have a Ninja Food Processor just use the puree button which pulses and blends for 65 seconds.  If you want to do by hand mash with a potato masher until no longer lumpy.  Taste and add more salt and pepper if needed.  I wanted to be a little fancy so I placed the mixture to a pastry piping bag that I had attached a star tip.  Pipe mixture into each egg white sprinkle with a little paprika and garnish with a piece of parsley.  It is that simply and easy.

2014.11.09@16.58.32._K5I0980

 

Filed Under: appetizer, Easter, Holidays, lunch, Main Dishes, side dish, Thanksgiving · Tagged: creamy, deviled eggs, eggs, side dish, Thanksgiving

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