CORN AND CRAB CHOWDER

                                                                                  

This classic corn and crab chowder will warm you in the cold winter days.  Try out this spectacular recipe and enjoy.

INGREDIENTS

• 5 slices bacon
• 1 tablespoon clarified butter
• 3/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 1/2 teaspoons minced garlic
• 1/4 cup dry white vinegar
• 1 teaspoon brandy
• 1 1/2 teaspoons dried basil
• 1 teaspoon ground white pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme leaves
• 2 teaspoons Worcestershire sauce
• 3 cups fresh corn kernels
• 4 large potatoes, peeled and diced
• 1 1/2 quarts chicken stock
• 1/2 cup butter
• 1/2 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 crab meat, shell pieces removed

DIRECTION

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
• Remove the bacon, and reserve the grease.
• Allow the bacon to cool, then crumble, and set aside with the grease.
• Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat.
• Stir in the onion, green pepper, celery, and garlic. 
• Cook and stir until the onion has softened and turned translucent, about 10 minutes. 
• Pour in the white vinegar and brandy, and bring to a simmer.
• Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. 
• Add the corn and potatoes, and then pour in the chicken stock.
• Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
• While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat.
• Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
• Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp.
• Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes.
• Season to taste with Creole seasoning, and stir in the crab meat to serve.