Corn and Crab Chowder

This one sounds delicious – haven’t tried it yet, but definitely on the to do list! From the website Prosciutto Recipes.  Alittle labor intensive, but worth it I think.  I would serve this in bread bowls…
Corn and Crab Chowder Recipe

This delightful crab and corn chowder recipe is not heavy like most chowders. It has the perfect amount of creaminess that allows the delicious flavor of the crab to meld with the corn. The addition of the prosciutto in this recipe makes it standout with excellence.
Ingredients –

6 Ears Corn on The Cob
1/2 Spanish Onion, diced (about 1 cup)
1 Carrot, diced (about 1/3 cup)
1 Rib Celery, diced (about 1/4 cup)
1 Quart Cold Water
1 Quart Heavy Cream
1 Medium Baking Potato, peeled and diced (about 1 1/2 cups)
2 Teaspoons Unsalted Butter
1/2 Red Onion, diced (about 2/3 cup)
1/4 Green Bell Pepper, diced (about 1/4 cup)
1/4 Red Bell Pepper, diced (about 1/4 cup)
4 Ounces Prosciutto, diced
3 Small Red Potatoes, diced
Sea Salt
Freshly Ground White Pepper
8 Ounces Jumbo Lump Blue Crabmeat, picked over for shell
3 Green Onions, thinly sliced on the diagonal

Shave the kernels from the corn cobs. Be sure to scrape the corn cobs into a bowl to get all the milky pulp.
Reserve both. Cut 3 corn cobs into 1-inch pieces.

In a 3 -quart saucepan, simmer the cut cobs with the Spanish onion, carrot, and celery in the water for 30 minutes. Strain and reserve the stock.
Simmer the remaining 3 corn cobs in a 3-quart saucepan with the cream and baking potato over medium heat, until the potato is soft.

Be careful not to let the cream boil.

Remove the corn cobs from the cream.

Scrape them with the back of a knife and add the scrapings to the cream.

Puree the cream mixture in a blender or food processor.

Strain, and return it to the pot to simmer.

Meanwhile, heat the butter in a large sauté; pan over medium-high heat.

Cook the red onion, peppers, and reserved corn kernels until tender.

Add them to the simmering cream with the prosciutto and red potatoes.

Simmer until the potatoes are tender but not mushy which takes about 10 to 15 minutes.

Add the corn stock to thin it to your desired consistency.

Season to taste with salt and pepper.

Divide the crab evenly and place in the center of each soup bowl.

Top it with a sprinkling of the green onions.

Ladle the soup over the crab and serve immediately.


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