Menus & Ideas: RECIPES
Corn and Crab Chowder
This crazy-good recipe for corn-crab chowder is the best I've ever had. The fabulous Tarpon Lodge on Pine Island, FLA was kind enough to share the recipe with me. I've made a few changes that reduce the calories - and also add double the amount of crab and corn - you will love it!
1 white or yellow onion, chopped
3 celery stalks, chopped
2 large cans premium white, chunk crabmeat or 4 small cans
1 tsp thyme
1/2 gallon skim milk
4 cups half & half
3 cans drained corn, or 5-6 ears, corn cut off, not cooked
3/4 cup Marsala or Sherry (NOT cooking sherry), plus extra to drizzle on top of bowls
3 TB butter
3 TB flour
2 tsp salt & 2 tsp pepper
In large non-stick frying pan, melt butter and sauté celery and onion over medium heat until soft and translucent, about 6-7 minutes. Put into a small bowl and set aside.
In a large soup pot, combine milk, half & half, corn, thyme, Marsala (or Sherry), salt & pepper. Heat over medium high heat for 15 minutes. Add crabmeat and sautéed onion & celery. Bring to boil and then reduce heat to medium-low.
While soup is heating, in the pan used to sauté onion & celery, melt 3 TB of butter. Add flour to form a roux (stir butter/flour mixture until it is a thick, light brown mixture) and add to pot. cook over medium heat for 15 minutes.
Ladle soup into bowls and "lace" a bit of Marsala or Sherry on top. Serve and enjoy!!!! Serve with heated, crusty bread and you have a delicious, filling meal.