CRAB AND CORN CHOWDER Maryland Style

Maryland style crab and corn chowder. Chef Frank shows you how to make this Maryland inspired comfort food.

INGREDIENTS

1/4 pound blue crabmeat
3 TBSP bacon fat
2 TBSP butter
1 1/2 cups chopped celery
1 cup chopped onion
1/2 cup chopped shallots
3 cups grilled corn
3 1/4 cups chicken stock
1 1/2 cups milk
1/2 cup heavy cream
3 cups roasted corn
1 cup diced potatoes
2 TBSP Old Bay
1/4 cup dry sherry
1TBSP freshly minced parsley

Recipe

* Hi Prepare 3 cups roasted corn. Fresh…soak 4 large cobs in water for 30 minutes. Then grill to lightly charred approximately 10 minutes.
Fresh…soak 4 large cobs in water for 30 minutes. Then grill to lightly charred approximately 10 minutes.
Canned…drain and roast in pan on thigh heat.


* Combine celery, onion, shallots in large pan with bacon fat. Sauté til tender.
* Add butter and potatoes. Sauté for 2 minutes.
* Add flour sauté on medium heat for minutes
* Create corn purée by processing 1 cup of cooked corn with 1/4 chicken stock
* Add remaining corn (save some for garnish)
* Gradually add 3 cups chicken stock, milk and heavy cream
* Sauté on medium heat for 12 minutes.
* Adjust for thickness by adding more milk
* Place small pile crab in bottom of cup. Ladle soup into cup. Top with more crabmeat. Garnish with parsley and Old Bay.


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