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My review
Sheryl's Corn and Crab Chowder
sfarrish
"You don't have to run to a fancy restaurant to enjoy this delicious corn and crab chowder!"
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Ingredients
1 h 15 m servings 709 calsOriginal recipe yields 10 servings
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Directions
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- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
- Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
- While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
- Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.
Footnotes
- Learn more about the flour-butter thickener used in this recipe in our article, All About Roux.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 709 calories; 48 g fat; 46.1 g carbohydrates; 25.1 g protein; 240 mg cholesterol; 1016 mg sodium. Full nutrition
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Reviews
Read all reviews 113138 Ratings
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Most helpful positive review
4/24/2009
If you are searching for recipes for this type of chowder, STOP RIGHT HERE. Just reading the recipe with a "chef's eye" you can tell this is far superior to the other ones posted on this site. ...
Most helpful critical review
1/3/2012
So... this recipe isn't cheap to make if you follow exactly and the prep time is way off (takes twice as long). I'm sorry but I really wanted to rate this well based on the previous reviews. I...
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4/24/2009
If you are searching for recipes for this type of chowder, STOP RIGHT HERE. Just reading the recipe with a "chef's eye" you can tell this is far superior to the other ones posted on this site. ...
9/26/2010
Normally I try to stay true to the original person’s recipe unless the masses have agreed to some changes but I had to re-work this recipe for 3 reasons. #1. Everybody who is eating my chowder...
7/12/2009
This recipe is superb! Like the 1st reviewer, I was looking to duplicate Bonefish Grill's chowder and I am very happy with the results! I omitted he cayenne pepper since I didn't have any- the c...
4/18/2010
Prep time is way more than 35 minutes, however well worth it. This recipe filled a large crockpot. I made the soup and let it cook on low all day in the crockpot. After letting it sit in the ...
1/3/2012
So... this recipe isn't cheap to make if you follow exactly and the prep time is way off (takes twice as long). I'm sorry but I really wanted to rate this well based on the previous reviews. I...
11/7/2010
Great recipe! There is a little local eatery here on the Outer Banks that has the best corn and crab chowder that we've ever eaten. This recipe may be better! If you want to carry it to the n...
2/27/2011
This is my 1st recipe review... but I just had to! We have a monthly soup and salad group so I am always on the lookout for great soup recipes. When I served it the other night, all the gals sa...
2/4/2011
Used two cans crab meat instead of fresh and ham instead of bacon. Very good stuff!