Corn Chowder With Crab Cakes

Corn Chowder Ingredients

5 Strips Of Thick Sliced Bacon, Diced

2 Tablespoon Unsalted Butter

2 Tablespoon Olive Oil

2 Cup Diced Onion

2 Cup Diced Celery

1/4 Cup Flour

2 Teaspoon Fresh Thyme, Minced

1 Teaspoon Kosher Salt

1/4 Teaspoon Cayenne Pepper

1/4 Teaspoon Ground Turmeric

6 Cups Low Sodium Chicken Broth

1 lb. Russet Potatoes, Peeled And Diced

8 Ears Fresh Corn, Shucked And Trimmed

OR 4-5 Cup Of Frozen Peaches And Cream Kernel Corn

1 Cup Heavy Cream

1 Cup Shredded White Cheddar Cheese

2 oz. Cream Cheese

Minced Fresh Chives For Garnish

Corn Chowder Method

Cook bacon in a large pot over medium heat until crisp about 5 minutes.

Drain on paper towel, set aside.

Pour off drippings, wipe pot out with paper towel and return to burner.

Melt butter in same pot.

Add onions and celery, and saute until soft-7-8 minutes.

Stir in flour, thyme, salt, cayenne and turmeric.

Add broth, potatoes and corn kernels.

Bring chowder to a boil, reduce heat to medium low and simmer until potatoes are tender, 10-12 minutes.

Stir in cream,cheddar, cream cheese and reserved bacon.

Simmer until cheese melts, about 5 minutes.

Do not let chowder boil or it will curdle.

Garnish each serving with chives.

As a special treat, make the following crab cakes and serve 1-2 in each bowl of chowder.

Crab Cakes Ingredients

1 Cup Panko Crumbs, Divided

1 1/4 Cup Of Pasteurized Lump Crabmeat

1/4 Cup Diced Red Pepper

1/4 Cup Fresh Minced Chives

1 Teaspoon Old Bay Seasoning

1/2 Teaspoon Red Pepper Flakes

1/2 Teaspoon Kosher Salt

1/3 Cup Mayonnaise

1 Egg

Juice Of 1/2 Lemon

1/4 Cup Vegetable Oil, Divided

Crab Cakes Method

Line a baking sheet with parchment, sprinkle with 1/4 cup Panko crumbs.

Combine crab meat, 1/2 cup Panko, red bell pepper, Old Bay seasoning, pepper flakes, and salt in a large bowl.

Whisk mayo, egg, lemon juice together in small bowl-then fold gently into crab mixture.

Form cakes on prepared baking sheet using generous tablespoon of crab mixture to flatten; then sprinkle with the remaining 1/4 cup Panko crumbs.

Chill in fridge for at least 30 minutes or up to 2 hours (note: they are quite fragile).

Fry half the crab cakes, in 2 Tbsp. of oil in a large saute pan over med-high heat and fry until golden-1-2 minutes.

Drain cakes on paper lined plate.

Repeat frying with the remaining crab cakes and oil.

The recipe makes about 12 cups of chowder and about 16 crab cakes.

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