01 May 2008

Corn and Crab Chowder

by Chef Dick Barrows





Ingredients:
serves 4

1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrots
2 cups of roasted sweet corn
2 bay leaves and 1 bunch thyme tied together
1 tsp chopped garlic
1 quart seafood broth
2 cups heavy cream
1 lb claw crabmeat
1/4 cup corn oil
1 oz dry sherry


Saute onion, celery, carrots and garlic in the oil. Add corn next. Add seafood broth and crabmeat. Simmer for 25 minutes. Add cream. Season with salt and pepper. Add the sherry and serve.