Fresh Corn and She-Crab Chowder

Serves: 9
Total Calories: 145


10 ears fresh corn, husked and shucked (reserve cobs)
4 cups milk
2 bay leaves
1/4 cup diced salt pork
1/4 cup diced hickory-smoked bacon
1/2 pound butter
1/4 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup each: diced red, green, and yellow bell pepper
1/2 cup flour
1 quart fresh or bottled clam juice
3 pounds fresh or frozen crabmeat
1/2 cup white potato, blanched, peeled, and diced
1 (12- to 14-ounce) can cream-style corn
2 tablespoons chopped parsley
1 teaspoon fresh basil
1 teaspoon fresh thyme
pinch of dried oregano
salt and white pepper to taste


Place the shucked corn cobs in a large pan and cover them with the milk. Add the bay leaves, bring to a boil, and reduce the heat to a simmer. Cook for 15 minutes, strain, and reserve the liquid.

In a large soup pot, render the diced salt pork and bacon over low heat until just crisp. Add the butter and diced onions, carrots, and celery. Sweat the vegetables over low heat for 5 minutes. Add the diced peppers and continue to sweat the mixture over low heat for 3 minutes. With the heat still low, dust the vegetables with the flour, stirring constantly, making a roux; cook for 15 minutes, stirring occasionally. Add clam juice, increase heat to medium, and continue to cook for 5–10 minutes.

Add the fresh corn kernels, cooked diced potatoes, and creamed corn, and continue to cook over moderate heat for 15 minutes, stirring occasionally. Add the strained reserved milk and the chopped crabmeat. Cook the chowder for 5 minutes, adding the herbs, spices, salt and pepper to taste. Garnish with shreds of lobster meat.

Nutritional Facts:

Serves: 9
Total Calories: 145
Calories from Fat: 79

This Fresh Corn and She-Crab Chowder recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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