Edit ModuleShow Tags

FreshTartSteph Recipe: Crab & Sweet Corn Chowder


Published:

Hello from my (ridiculously brief) summer vacation in East Hampton. The only reason I'm posting a recipe while on vacation is that the local produce out here is so astonishing that I'm inspired to cook here more than I am at home. As much as the area is known for spiffy homes, those homes are separated by farms and farm stands bursting with glorious peaches, grapes, melons, vegetables, tomatoes, and berries. The sweet corn in particular haunts my beachy dreams with its caviar-pop sweetness.

As an added bonus, the fish scene is as fresh as the fashion. Every summer, my father-in-law makes us his famous crab cakes, a recipe I've already shared, so this year I settled on making up a crab and sweet corn chowder. It's not difficult to put your hands on good lump crab meat in Minnesota (Coastal Seafoods sells it, for instance), and Lord knows we know good sweet corn right exactly now. Work in some of the fresh herbs overgrowing your garden, serve wearing high heels alongside a plate of perfectly ripe tomatoes, and call it August, Hamptons-in-Minnesota style.
 

Crab & Sweet Corn Chowder

Serves 6-8

6 ears corn, shucked
4 c. seafood stock or 2 8-oz. bottles clam juice + 2 c. water
4 slices bacon, chopped
1 large yellow onion, diced small
3 medium red potatoes, cut into 1/2-inch dice
1 bay leaf
1/2 tsp. dried thyme
1 tsp. Old Bay seasoning
1/2 to 1 c. heavy cream (per your preference)
1 lb. lumb crab meat
1/4 c. minced fresh parsley
sea salt
freshly ground black pepper

Remove kernels from corn by laying corn cobs on their sides and slicing down with a sharp knife. Set corn kernels aside in a bowl. Cut cobs into 4 pieces each and transfer to a large sauce pan.

Add stock to corn cobs and bring to a boil. Turn heat to low and simmer, uncovered, for 15 minutes. Remove pan from heat and let stock cool, with the cobs, while you prepare the rest of the soup.

In another large saucepan, saute the bacon over medium heat until crispy. Leaving the bacon in the pan, stir in the onion and saute for 5 minutes or until softened. Add the potatoes, bay leaf, dried thyme, Old Bay seasoning, and corn to the pan and saute for 2-3 minutes.

Using tongs, remove the corn cob pieces from the stock and discard. Stir the stock into the bacon and vegetables and bring to a boil. Turn heat to low and simmer for 15 minutes or until potatoes are tender. Stir in cream, crab, and parsley and heat for a minute or two (do not boil). Remove pan from heat and season the chowder with salt and freshly ground black pepper. Serve hot.

Edit ModuleShow Tags

Related Articles

Gin Kicks Up Cool Summer Cocktails

The cool kick of gin is the quintessential summer refresher in a selection of cocktails beyond the ol’ Gin & Tonic

Casual Restaurants with Incredible Food

Why should the super-fancy places get all the critical love? See: St. Paul's Revival and Saint Dinette

The Day of the Daiquiri

Raise a glass to summer and National Daiquiri Day with a cool twist on the cocktail—the Badaiquiri
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Recent TC Taste Posts

Gin Kicks Up Cool Summer Cocktails

The cool kick of gin is the quintessential summer refresher in a selection of cocktails beyond the ol’ Gin & Tonic

Casual Restaurants with Incredible Food

Why should the super-fancy places get all the critical love? See: St. Paul's Revival and Saint Dinette

The Day of the Daiquiri

Raise a glass to summer and National Daiquiri Day with a cool twist on the cocktail—the Badaiquiri

Quick Bites: Sandwiches, Huge Flavors, and Cocktails

Two great eats, two stellar drinks: Esker Grove, LoLo in Hudson, the Original on 42nd, and Smith & Porter

Driscoll’s names Twin Cities No. 1 Raspberry-Loving Market in America

Driscoll’s, the leading brand of fresh, delicious berries, revealed today the Minneapolis - St. Paul metro area is the raspberry consumption capital of the country.

Rosemary Chicken Salad Stuffed Tomatoes Recipe

A fresh take on chicken salad packs easily for a picnic or potluck and offers a lighter option at backyard barbecues
Edit ModuleShow Tags

Up Your 4th of July Party Game with This Edible Showstopper

Independence Day is almost upon us and it is the best excuse to break out the water balloons, invite a slew of neighbors over and feast before the fireworks.

Pryes Brewery Opens Taproom to Test Beer in Warm, Wooden Space

Elegant yet easygoing, Pryes’ new taproom lets visitors experience exclusive beers and locally made food in an inviting environment.

Vietnamese Marinated and Caramel Glazed Back Ribs Recipe

Bring the sweet and tangy taste of Asian cooking to your backyard grill

Bourbon, French fries, Pride, and Fried Chicken

Three must-eat dishes for this week

Mixed Berry Care & Handling

Summer is heating up! Take care of your ripe berries.

Maybe the city's most underrated restaurant, Heyday tries to figure out tipping

A 15-percent service fee supposedly takes care of tipping—but does it go to the server?
Edit ModuleShow Tags

French fries, chocolate chip cookies, and a new twist on the iced latte

Three Twin Cities treats from the Lynhall, Sandcastle, and Meritage

Celebrating Father's Day

This Father's Day, let's treat our dads to some special treats

Linguine in Creamy Basil-Avocado Sauce with Seared Scallops Recipe

The creamy richness of avocados makes for a perfect pasta sauce in this homemade restaurant-quality meal
Edit ModuleShow Tags
Edit ModuleShow Tags