Sheryl's Corn and Crab Chowder

You don't have to run to a fancy restaurant to enjoy this delicious corn and crab chowder!

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 709 Calories

Ingredients

• 1 teaspoon ground white pepper
• 1 teaspoon brandy
• 2 teaspoons Worcestershire sauce
• 1 cup half-and-half cream
• 3 cups heavy cream
• 5 slices bacon
• 3 cups fresh corn kernels
• 4 large potatoes, peeled and diced
• 1 tablespoon Creole seasoning
• 1 tablespoon clarified butter
• 1 pound peeled and deveined small shrimp
• 1 pound fresh lump crabmeat, shell pieces removed
• 0.5 cup butter
• 0.75 cup chopped onion
• 0.5 cup all-purpose flour
• 0.5 cup chopped celery
• 1.5 teaspoons dried basil
• 0.25 teaspoon cayenne pepper
• 0.25 cup chopped green bell pepper
• 0.25 cup dry white wine
• 1.5 teaspoons minced garlic
• 0.5 teaspoon dried thyme leaves
• 1.5 quarts chicken stock

Recipe Instructions

Step 1

Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon, and reserve the grease. Allow bacon to cool, then crumble, and set aside with the grease.

Step 2

Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in onion, green pepper, celery, and garlic. Cook and stir until onion has softened and turned translucent, about 10 minutes. Pour in white wine and brandy, and bring to a simmer. Season with basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add corn and potatoes, then pour in chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.

Step 3

While the soup is simmering, melt 1/2 cup butter in a small saucepan over medium-low heat. Stir in flour, and cook, stirring constantly, until flour has turned the color of peanut butter to make a roux, about 10 minutes.

Step 4

Stir the roux into the soup, and pour in heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until shrimp are no longer translucent in the center, potatoes are tender, and soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in crab meat to serve.