adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sheryl's Corn and Crab Chowder
Sheryl's Corn and Crab Chowder
0 Likes
Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Indulge in homemade corn and crab chowder for a gourmet experience at home!
Ingredients:
  • 5 slices bacon
  • 1 tablespoon clarified butter
  • 0.75 cup chopped onion
  • 0.25 cup chopped green bell pepper
  • 0.5 cup chopped celery
  • 1.5 teaspoons minced garlic
  • 0.25 cup dry white wine
  • 1 teaspoon brandy
  • 1.5 teaspoons dried basil
  • 1 teaspoon ground white pepper
  • 0.25 teaspoon cayenne pepper
  • 0.5 teaspoon dried thyme leaves
  • 2 teaspoons Worcestershire sauce
  • 3 cups fresh corn kernels
  • 4 large potatoes, peeled and diced
  • 1.5 quarts chicken stock
  • 0.5 cup butter
  • 0.5 cup all-purpose flour
  • 3 cups heavy cream
  • 1 cup half-and-half cream
  • 1 pound peeled and deveined small shrimp
  • 1 tablespoon Creole seasoning
  • 1 pound fresh lump crabmeat, shell pieces removed
Instructions:
  • Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes, turning occasionally. Remove the bacon, reserve the grease, allow the bacon to cool, then crumble, and set aside with the grease.
  • Heat 1 tablespoon of clarified butter in a large pot over medium heat. Sauté onion, green pepper, celery, and garlic until onion is soft. Deglaze with white wine and brandy, then season with basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add corn, potatoes, and chicken stock. Bring to a boil, then cover and simmer for 10 minutes.
  • While the soup simmers, gently melt 1/2 cup of butter in a saucepan over medium-low heat. Stir in the flour and cook, stirring constantly, until it becomes the color of peanut butter, about 10 minutes, to create a roux.
  • Incorporate the roux into the soup and add in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Bring back to a simmer over medium-high heat, and cook until the shrimp are opaque, the potatoes are tender, and the soup has thickened, which should take around 15 minutes. Season with Creole seasoning to taste, and fold in the crab meat before serving.

Similar Recipes