Crabby Corn Chowder
Photo: Susan Filson
Ingredients
3 tablespoons olive oil
3 tablespoons butter
3 Yukon gold potatoes, peeled and diced
1 large sweet yellow onion, chopped
2 dried bay leaves
1/4 cup chili peppers in adobo sauce, pureed
Salt and freshly ground black pepper to taste
5 tablespoons all-purpose flour
4 cups fresh corn kernels, scraped from the cob (frozen is okay too)
1 pound fresh lump crab meat
1/4 cup dry sherry (optional)
Hot sauce for serving (optional)
Preparation
1
2
5
Adjust the soup seasonings and remove the bay leaf. Ladle soup into bowls and top with a few dashes of hot sauce, if desired.
Tools
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Yield:
6 as a first course or 4 as a main course.
Added:
Wednesday, December 2, 2009 - 11:58pm