Corn and Crab Chowder
lg stalks of celery
small hot banana pepper
can use clam juice or other broth
ears of fresh corn on the cob
should be enough to make 3 cups of corn kernels
of fresh crab meat
I used a can of Boss's pasteurized, hand picked crab
small bunch of fresh thyme
ground cayenne pepper
urfa pepper flakes
of fresh rosemary
small bunch of fresh cilantro
of fresh oregano
fresh leaves of sage
fresh heavy whipping cream
Fresh sliced chives for garnish
Heat a large pot on med/hi. Add the olive oil and the onion, celery and peppers along with the teaspoon of salt. Saute until soft.
Whisk in the flour and add the chicken broth to the pot.
Slice the kernels off of the corn cobs and divide.
Add half of the corn to the pot.
In a blender, puree the other half of the corn along with 1 cup of milk.
Add the puree to the pot along with two ounces of the crab meat.
Place the urfa peppers and all the herbs along with the garlic cloves in an herb infuser or wrap them in a piece of cheese cloth and tie it tight.
Drop the herb bundle into the pot.
Stir in the cayenne pepper.
Bring the mixture to a simmering boil and turn the heat down to low.
Simmer for thirty five minutes.
Add the cream and the rest of the crab meat.
Heat through and serve hot with a few slices of fresh chives on top.
Recipe by: Connie Murray @Happybellyfoodie.com