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Corn Chowder With Crab Meat And Roasted Red Peppers
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Makes 4 servings

Ingredients
1 1/2 T unsalted butter
6 scallions
2 ribs celery
2 cups frozen corn kernels ( about one 10-ounce package) or 3 large ears of fresh corn
4 cups milk
1/2 cup jarred roasted red peppers or whole pimientos
1/2 pound jumbo lump crab meat
8 sprigs Italian parsley
1/3 cup dry sherry
Salt and fresh pepper to taste

Directions
  • Put butter in a deep, heavy skillet over medium-high heat.
  • Trim scallions and celery and cut each crosswise into 4 pieces.
  • Put in food processor and pulse until just chopped.
  • Add to skillet, raise the heat to high, stir, and cook for 2 minutes or until barely softened.
  • If using frozen corn, empty box into colander and let hot tap water run over the corn for 1 or 2 minutes, until defrosted.
  • If using fresh corn, husk corn and cut off kernels.
  • Add corn to skillet and stir.
  • Add the milk.
  • Chop the roasted peppers and add to skillet.
  • Stir, cover and bring to just a boil, then reduce heat and simmer, stirring several times.
  • Add the crab and stir.
  • Chop the parsley and add to skillet along with the sherry, salt and pepper to taste.
  • Cook for 3 or 4 minutes.
  • Taste, adjust seasonings and serve.

The Cook:  Carol Jancsi Keywords: soups, crab, corn
Category: Soups
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #685 was added on January 30, 2009 by deebeeeff and last updated on October 29, 2021.


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