SWEET CORN & CRAB CHOWDER

Lately, we’ve been getting few dozen crabs on Sunday nights and picking the little buggers over beers for hours on the front porch.  But no matter how much we eat (and my husband, a Maryland boy, can PICK, let me tell ya) we still don’t finish them.  We always end up with extra crab meat in the fridge.  So this recipe is a great use it up for all your veggies (I used some carrots, celery, and onion that I had in my crisper) and a different way to use that sweet summer corn we have coming your way.  

My kiddos call it “butter soup” and eat the heck out of it.  Yes, it does have butter -- and cream (Trickling Springs, of course) for that matter -- but that’s what makes it so darn delicious (and gives it a nice yellow tinge from all that pastured dairy).  It also has a ton of veggies, and no flour or processed carbs, so eat up.  

Consider it for a crowd as well.  It’s a great little appetizer to serve at summer soirees in the tiny mason jars with spoons, because, well, who doesn’t love a soup shooter?  And a crabby corn one at that? I had been hunting for soup shooter cups at Homegoods and other kitchen supply stores, but I must say the presentation in the four ounce quilted jelly jars is perfect.  The one pictured above is the size up, but perfect for a child portion.

 

1-2 cups fresh crab meat
8 cups vegetable or chicken broth
4 carrots, chopped
5 stalks celery, chopped
3 leeks or a large onion, chopped
5-6 small potatoes (I used the remainder of my mixed variety from last week’s box)
1 cup heavy cream or half and half
3 bay leaves
a hefty (and I mean hefty) shaking of Old Bay...I probably threw in at least a tablespoon or two
2 or 3 ears fresh corn, with the kernals cut off and set aside (you wont’ cook the corn with the rest of the veggies, but at it at the end so it really pops)
1 tablespoon (or more) butter

fresh parsley (optional), for garnish

Saute all the veggies (except the corn) in butter until slightly browned and fork tender.  Add in your stock, bay leaves, and Old Bay and simmer for 15 minutes.  When the veggies are cooked to your liking, turn the heat to low and stir in your cream, crab, and corn.  Heat it through, but do not boil.  Serve!