Sheryl's Corn and Crab Chowder

Name: Sheryl's Corn and Crab Chowder
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 5 slices bacon; 1 teaspoon brandy; 118 milliliters butter; 0 teaspoons cayenne pepper; 118 milliliters chopped celery; 1 liters chicken stock; 1 Tbsp clarified butter; 1 Tbsp Creole seasoning; 2 teaspoons dried basil; 59 milliliters dry white wine; 118 milliliters all-purpose flour; 710 milliliters fresh corn kernels; 2 teaspoons minced garlic; 59 milliliters chopped green bell pepper; 1 teaspoon ground white pepper; 237 milliliters half-and-half cream; 710 milliliters heavy cream; 454 grams fresh lump crabmeat, shell pieces removed; 177 milliliters chopped onion; 4 larges potatoes, peeled and diced; 454 grams peeled and deveined small shrimp; 1 teaspoons dried thyme leaves; 2 teaspoons Worcestershire sauce

Sheryl's Corn and Crab Chowder might be just the main course you are searching for. This recipe makes 10 servings with 681 calories, 30g of protein, and 48g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have half-and-half cream, heavy cream, basil, and a few other ingredients on hand, you can make it. To use up the brandy you could follow this main course with the Cognac Butterscotch Pudding as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.

Ingredients you will need

Bacon

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.

Ingredients you will need

Clarified Butter

Green Pepper

Celery

Garlic

Onion

Equipment you will use

Pot

Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce.

Ingredients you will need

Worcestershire Sauce

Cayenne Pepper

White Pepper

White Wine

Brandy

Basil

Thyme

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.

Ingredients you will need

Chicken Stock

Potato

Corn

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.

Ingredients you will need

Peanut Butter

Butter

All Purpose Flour

Soup

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Creole Seasoning

Cream