Corn & Crab Chowder

By kris_march

Ingredients

• 1/3 cup diced salt pork
• 2 tablespoons butter or margarine
• 1/4 cup white cornmeal
• 2 celery ribs, diced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 jalapeño pepper, diced
• 3 cups fresh sweet corn kernels (about 6 ears)
• 4 3/4 cups chicken broth
• 2 corncobs
• 1 pound fresh lump crabmeat, drained
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• Garnish: fresh cilantro sprigs

Details

Servings 2

Preparation

Step 1

Brown salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use.

Add butter to pork drippings in Dutch oven over medium heat; whisk in cornmeal, and cook, whisking constantly, 1 minute. Add celery and next 4 ingredients; saute 2 minutes.

Add broth and corncobs. Bring to a boil; reduce heat, and simmer 30 minutes. Remove and discard corncobs. Stir in crabmeat and next 4 ingredients; cook until thoroughly heated. Garnish, if desired.