Crab Chowder
This crab chowder is so comfy-cozy it makes you want to snuggle up to a sloth and take a deep nap. It’s perfect for those days when a sudden breeze of autumn are in the air.
This is also a celebration of the end of summer’s corn harvest. Everyone loves corn niblets…especially kidlets.
Shhhh! Did you hear that? That thumping-clattering-squealing sound? It’s not the tranquil rain drops -that’s for bloody-hell-sure.
That sound you hear, that’s the vultures or, as some people like to call them, your children. They have a nose on them like Toucan Sam and the first whiff they get of this soup well, look out cause they’re coming!
I make a double batch of this soup and I suggest you do the same because the vultures don’t know how to share or about portion control. They are greedy gluttons and one day they will be fat -that is their punishment for eating all of my home made soup AND preventing me from cozying up to a sloth.
Just kidding…really…leave your kids with me anytime. I promise not to call them fat or to feed them enough cheese for a weeks worth of constipation. Bwahahaha!
The So Good Your Kids Can’t Get Enough of it Chowder Recipe
Ingredients:
- 2 Ears of corn (husked)
- Salt and pepper
- 4 Tablespoons of butter
- 1/2 Cup of scallions chopped
- 2 Cups of fish stock (or 2 jars of clam juice)
- 1/2 Tablespoon of Old Bay Seasoning
- 1 Clove garlic (minced)
- 3 Fresh Roma tomatoes cubed in bite size pieces
- 2 Cups or 1/2 a quart of half and half heavy cream
- 1 lb or 2 Cups of crab meat
- 1/2 Cup of shredded white cheddar cheese (or substitute hard goat or Parmesan)
- Paprika and cayenne
Method to the Rad-ness:
Using a sharp knife, core the kernels from the corn stalk. Put the corn in a medium pot and add enough water (about 2 cups) to cover the corn completely. Add the salt and pepper, bring to a bowl over medium-high heat. Reduce heat so water gently bubbles and continue to cook for about 20 minutes. Keep an eye on the water level you want to reduce the water but not burn the corn.
In a medium sauce pan on medium high-heat add the butter and scallions. Continue to fry until the scallions are soft and translucent (about 3 minutes).
After the corn has cooked add the fish stock, scallions, Old Bay Seasoning and garlic to the pot with the corn. Bring to a boil over medium-high heat. Reduce heat to medium-low and add the tomatoes and heavy cream. Let the soup come to a simmer, BUT not a boil, for 3 minutes and add the crab and the cheese.
Remove from heat and serve in bowls with paprika and cayenne (to taste) sprinkled on top.
Printer friendly version of the recipe:
- 2 Ears of corn (husked)
- Salt and pepper
- 4 Tablespoons of butter
- ½ Cup of scallions chopped
- 2 Cups of fish stock (or 2 jars of clam juice)
- ½ Tablespoon of Old Bay Seasoning
- 1 Clove garlic (minced)
- 3 Fresh Roma tomatoes cubed in bite size pieces
- 2 Cups or ½ a quart of half and half heavy cream
- 1 lb or 2 Cups of crab meat
- ½ Cup of shredded white cheddar cheese (or substitute hard goat or Parmesan)
- Paprika and cayenne
- Using a sharp knife, core the kernels from the corn stalk. Put the corn in a medium pot and add enough water (about 2 cups) to cover the corn completely. Add the salt and pepper, bring to a bowl over medium-high heat. Reduce heat so water gently bubbles and continue to cook for about 20 minutes. Keep an eye on the water level you want to reduce the water but not burn the corn.
- In a medium sauce pan on medium high-heat add the butter and scallions. Continue to fry until the scallions are soft and translucent (about 3 minutes).
- After the corn has cooked add the fish stock, scallions, Old Bay Seasoning and garlic to the pot with the corn. Bring to a boil over medium-high heat. Reduce heat to medium-low and add the tomatoes and heavy cream. Let the soup come to a simmer, BUT not a boil, for 3 minutes and add the crab and the cheese.
- Remove from heat and serve in bowls with paprika and cayenne (to taste) sprinkled on top.
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