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Sunday, November 7

Crab & corn chowder

Green onions, chopped
Poblano chiles, peeled, seeded, roasted, and sliced
Celery, finely chopped
2 stalks
Corn, yellow
16 ounces
Crab meat
½ pound
Bacon drippings (or butter)
2 tablespoons
Chicken stock
½ cup
Garlic, chopped
2 teaspoons
Black pepper, freshly ground
1 teaspoon
Red pepper, crushed
½ teaspoon (or to taste)
Parsley, dried
1 tablespoon
Celery seed
1 teaspoon
Bay leaf, whole
4 tablespoons
Milk, whole
1 pint
  1. Heat bacon drippings (or butter), and then sauté onions, poblano, celery, and garlic until browned.
  2. Add stock, butter, crab meat, corn, herbs and spices; bring to a boil.
  3. Reduce heat, and simmer for 10 minutes.
  4. Add milk, and return to a near boil before removing it from the heat.
  5. Remove bay leaves; serve.
This dish comes with special thanks to my neighbors, John & Elisa, who were kind enough to supply the freshly caught crab. As John says, Merry Crabmas!

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