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
It is quite possible to track the history of written cooking instructions back into antiquity, in fact as far as the early Egyptians, and maybe further still. Interesting though that maybe, sadly, these early recipes were just very simple pictorial recipes for meal preparation.
Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he describes how the roman meals were split into appetizers, entrees and desserts, a very modern way of dining. Aspicius recounts how the chefs of Roman times were skilled in the use of many different aromatic flavours, including some that we all recognise such as thyme, fennel and parsley. During the next few hundred years, the wealthy families of the West strove to lay on the most exotic banquets, and because of this the best cooks and their collection of recipes were at a premium. Even so, it was during the 1800s that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and writing down popular recipes of the day. Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Corn & Crab Chowder recipe.
