Ingredients
4 tbsp unsalted butter
1 medium onion, chopped
1 clove garlic, chopped
3 cup fresh corn kernels
1/4 cup water
1 1/2 tbsp cornstarch
2 cup whole milk
3/4 cup lump crabmeat, about 4 ounces
1 cup whipping cream
2 poblano chili peppers, roasted and, diced
1 canned chipotle chili pepper, diced
Directions
Salt to taste Chopped fresh thyme or cilantro
Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and
cook over medium heat, stirring often until soft, 7 to 8 minutes.
Transfer to a blender and add corn kernels, water and cornstarch.
Blend until smooth.
Melt remaining butter in same pan. Add puree, and cook over medium
heat, stirring constantly, until mixture thickens, 3 to 4 minutes.
Add milk and heat to a simmer. Cover partially and simmer 15 minutes,
stirring often.
Strain soup, pressing on solids to remove as mush liquid from the
corn as possible. Return strained mixture to pan, and add crab,
cream, poblano chilies, chipotle chili and salt. Heat to a simmer.
Serve hot, garnished with thyme or cilantro. Makes 4 cups
From: Asbury Park Press 08/12/92 Shared By: Pat Stockett
Servings: 4 servings
Corn & Crab Chowder Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Seafood; Soup
The History of Recipes
We can read the history of meal recipes back into antiquity, in truth as far back into history as the Egyptians, and possibly even further than that. Interesting though that is, mostly, these ancient cookbooks were just basic hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe in existence, according to food historians are some tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Later on, there are a couple of interesting cookery books from the 14th Century ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the spicy food that appears on menues today, but rather descriptions of the types of meals on the menues of the rich. For the next few years, the powerful families of Europe tried to serve the best banquets, and as a consequence, cooks and their recipe collections were at a premium. However, it was during the 1800s the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cooking books were increasing in popularity due to more people being able to read, more free time and having more money to spend. The introduction of the TV brought us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Corn & Crab Chowder recipe.
