Sunday
Monday
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Saturday
crockpot pepperoncini beef sandwiches, Kaiser rolls, fruit
basil panko chicken tenders, corn on the cob, cucumber salad
out to Capital Grille
chipotle chicken pasta, pao de queijo
French bread pizzas, salad
cooking class at Quattro
creamy tortilla soup, tomatoes with cilantro pesto

Monday, October 24, 2011

Crab and Corn Chowder

corn and crab chowderOur Share of the Harvest is lucky enough to live in my home state of Maryland. And I am positive her soup with Maryland corn trumps whatever soup I made with Texas corn. I miss Maryland corn. When I first read her recipe, I knew I wanted to add crabmeat to it and change the jalapeno to Old Bay. To make it "more Maryland" and "less Texas." And it totally worked. And if you are a true Marylander like me, sprinkle more Old Bay on top before serving.  The chowder was so rich and the crabmeat put it over the top.  I wish I could transport myself to Maryland in August and make it there with all local ingredients.  I cannot imagine how good the soup would be then.
Crab and Corn Chowder

6 bacon slices
1 medium-size green bell pepper, diced
½ medium onion, diced
4 cups chicken broth
1/3 cup all-purpose flour
2 teaspoons Old Bay
3 cups fresh corn kernels (6 ears)
½ pound lump crabmeat, picked free of shells
1 cup half and half
¼ teaspoon pepper

Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon and set aside. Sauté bell pepper and onions in hot drippings 5 to 6 minutes or until tender. Whisk together broth, flour and Old Bay until smooth. Add broth mixture to the pot. Stir in corn. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Stir in next 3 ingredients; cook 4 to 5 minutes or until thoroughly heated. Serve warm with crumbled bacon.
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12 comments:

Nicole, RD said...

This looks fantastic! I have some crab meat I need to use, too!

Christine said...

This has to be one of my favorite things to eat and this recipe looks terrific.

Stephanie @cookinfanatic said...

So good! Love a good crab chowder esp if it includes bacon (I'm an east coaster, VA though :) )!

AppleTreesRTall said...

Looks great! I just made a shrimp and corn bisque, but I really need a tasty chowder right about now!

Laura said...

This looks perfect! Enjoying the last of the good corn while I can. Great link too, I bookmarked her. Always fun to find a fellow Maryland gal here on the interwebs! :)

Southern Pink Lemonade said...

This looks amazing! I’ve been on a soup kick lately and this was just added to the top of my list :)

Erin Stomber said...

This soup looks great!

Christine knapkins_com said...

Hey Katie,

Your fantastic recipe has been choosen and we've created a guessing game with the ingredients. Congrats on being selected!! :)

You can view the game here --> http://www.knapkins.com/guess_games/244?source=blog

Yudith @ Blissfully Delicious said...

Katie, this soup looks fantastic, thanks for sharing!

Lindsey said...

You're a better Maryland girl than I am!! I gotta make this again and put the crab in it. Incidentally, I taste-tested a batch I froze and it was just as good as when I made it--I'm going to have to make a big batch with the crab addition next summer and freeze it to last all winter.

Kristin said...

This looks great!! I love crab chowder, so we will be trying this SOON!! Found you through Kelly's Korner.

Anonymous said...

Yum, as a DC native I SO miss Maryland crabs! Def going to try this one, thanks for sharing!

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