| Crab and Corn Chowder Recipe
Here is the recipe as promised for the Crab and Corn Chowder. This is a very rich and thick chowder. Where the recipe calls for fresh spices, I highly recommend using fresh instead of dried spices. I also recommend that you have all the ingredients pre-measured and ready to go prior to starting the recipe. It makes the process a lot easier. Do not use imitation crab meat! You can find fresh cooked and cleaned crab meat in the refrigerated section at Costco or you can buy canned crab meat as well. I have used both. The corn does seem to take a lot of time to cook until tender so be patient This recipe is even better when refrigerated overnight and served the next day when the spices kick in! Enjoy with a bottle of chilled Chardonnay and some crusty sourdough bread! You won’t need anything else for dinner! Let me know how this worked out for you and if you have any questions. You will LOVE this recipe!
Crab and Corn Chowder
6 tablespoons butter
4 ½ c. chopped onions
3 tablespoons chopped garlic
6 ¾ c. fresh corn kernels
2 lbs tomatoes, peeled, seeded, chopped
2/3 c. chopped fresh basil
1/3 c. chopped fresh parsley
1 ½ tablespoons chopped fresh oregano or 1 ½ tsp. dried
1 ½ tablespoons dried thyme
1 ½ teaspoons Old Bay seasoning
¾ teaspoon crumbled bay leaves
½ teaspoon cayenne pepper
6 ½ cups (or more) of bottled clam juice
2 ¼ cups whipping cream
3 cups crabmeat or 1 ¼ lbs fresh crabmeat (do not use imitation crab)
1 ½ tablespoons butter, room temperature
1 ½ tablespoons all purpose flour
Mix 6 tablespoons butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 8 minutes. Add 4 ½ cups of the corn and sauté 5 minutes. Add tomatoes, basil, parsley, oregano, thyme, Old Bay, bay leaves and cayenne pepper. Stir two minutes. Puree remaining 2 ½ cups of corn with 3 cups of the clam juice in a blender, add mixture to pot. Add 3 ½ cups of clam juice and cream. Simmer until corn is very tender, about 20 minutes. Stir crabmeat into soup. Mix 1 ½ tablespoons butter and flour in a small bowl to form a paste. Drop paste by spoonfuls into chowder, stirring until incorporated. Simmer until thickened, stirring frequently, about 5 minutes. Season to taste with salt and pepper. | 
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