Sunday, June 7, 2009

Crab and Corn Chowder

Make a crab stock* Or, substitute 3 cups bottled clam juice or fish stock or vegetable or chicken broth, and scroll down to making the Chowder.

2 pounds crab shells, carefully washed and broken up
2-3 cups cold water, or to cover the shells
Handful of basil leaves and fresh parsley
1 bay leaf
1 large onion, cut up
1 clove garlic, sliced
1/4 teaspoon white pepper
1/2 inch piece fresh ginger, peeled and sliced thin
1/2 cup white wine

  1. Combine the shells with the basil, parsley, and bay leaf. Bring to a boil. remove foam from the top and reduce the heat immediately to simmer.
  2. Add the onion, celery, garlic, white pepper, and ginger. Add the wine. Cover. Simmer 30 minutes, checking to remove more foam from the top.

Cool to room temperature. Strain through fine cheesecloth or fine strainer. Discard the shells and herbs.

Make the Chowder

2 cups fresh corn kernels, uncooked
1 pound lump crab meat
2 large plum tomatoes, skinned, seeded, and coarsely chopped
10 ounce can Campbell’s® Tomato Soup
1/4 cup cream sherry
1/2 cup heavy cream
Salt to taste
Chopped scallion greens to top
Optional: Toasted croutons to top

  1. Cut the kernels from the corn and set set aside
  2. Pick over the crab for any shells or cartilage and refrigerate.
  3. Skin, seed, and chop the tomatoes and set aside.
  4. Combine the tomato soup with the soup stock, and bring to a boil, stirring to a smooth consistency. Reduce heat to low.
  5. Stir in the sherry and the cream.
  6. Taste to add for salt.
  7. Stir in the corn and cook 3 minutes over low heat.
  8. Carefully add the crab to the soup. Or, better yet, divide the crab into individual bowls and ladle the hot soup over, so the crab will remain in large pieces.
  9. Top with chopped scallions and croutons to serve immediately.

Yield: 6-8 servings

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