- Rating:
- Servings:
- Serves about 12-14 people.
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 4 Corn on the Cob husks and silk removed
- 4 tablespoons Unsalted Butter plus 1 stick divided
- 1/2 pound Bacon diced small
- 1 Melissa's Perfect Sweet Onion, diced small
- 1 clove Peeled Garlic minced
- 2 Serrano Chiles minced
- 2 stalks Organic Celery diced
- 1 cup All-Purpose Flour
- 4 cups Whole Milk
- 2 cups Heavy Cream
- 2 Bay Leaves
- 2 large Yukon Gold Potatoes peeled and diced
- 1 pound Crabmeat
- Salt and Pepper to taste
Directions
Prepare grill to cook the corn.
Melt 4 tablespoons of butter and brush on the corn. Season with salt and pepper and grill until slightly charred. Remove from the heat and, when cool enough to handle, cut corn from the cob. Set aside.
Heat a large stock pot over medium heat and sauté bacon until crisp. Next add the onions, garlic, serrano chile, shallots, celery and cook for 5 minutes. Add the rest of the butter and heat until melted. Stir in the flour and cook, stirring constantly, until smooth, about 3 minutes. Whisk in the milk and cream. Next add the bay leaves and the potatoes and bring to a boil. Reduce heat to a simmer, cover and cook until potatoes are tender.
Remove bay leaves and stir in crab meat and corn and adjust seasonings. Serve hot.
Reviews
-
- Crab and Grilled Corn Chowder
- DadaChef75
- Dec 15, 2009
- I made this last night! It really warmed the soul! Make sure you have enjoy french bread to enjoy w/it!
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