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Smokey Corn & Crab Chowder

Smokey Corn & Crab Chowder

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Courtesy of Chef Kevin Harris

Ingredients:

  • 1 med. onion, 1/4" diced
  • 1 tbsp butter
  • 2 1/2 cup skim milk
  • 2 1/2 cup Chicken Stock
  • 1 lb roasted corn kernels (about six ears or 1 pkg. frozen)
  • 5 redskin potatoes, 1/2" dice
  • 1 tsp Liquid Smoke
  • 2 tsp Worcestershire sauce
  • 1 tsp salt and black pepper
  • 1 tsp fresh thyme
  • 1/4 cup heavy cream
  • 3/4 cup evaporated skim milk
  • 1/2 oz arrowroot
  • 1 lb lump crab meat
  • 1 lemon, juiced
  • 1 tbsp Tabasco sauce
  • 2 tbsp chopped green onions


Preparation:

  1. In a soup pot, sweat the onion in the butter until tender. Add the skim milk, stock, corn, potatoes, Worcestershire sauce, salt and thyme. Simmer until the potatoes are tender, about 20 minutes.
  2. Combine the evaporated skim milk the cream and the arrowroot. Add to the soup and simmer until thickened.
  3. Finish with the crab and the remaining ingredients.

Note: Roasted corn is done simply by soaking the corn in the husk and cooking over the grill for 10-15 minutes, or using the fresh or frozen corn in a skillet with 1 tsp olive oil until browned and roasted.

 

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