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By Anthony Salemme, chef
The abundance of fresh sweet corn in late August is incredible. There is so much this year but it’s still worth its weight in gold. This chowder is creamy, and salty and sweet at the same time.
4 ears fresh cooked corn, kernels removed
4 slices bacon, cooked the chopped
½ cup celery rough chopped
½ medium white onion, diced
½ red pepper, diced
2 Tablespoons flour
1-quart chicken stock
1 cup heavy cream
1 cup potatoes, diced and cooked until tender
1 teaspoon Old Bay seasoning
salt and white pepper to taste
12 ounces lump crab meat
In a Dutch oven cook the bacon until crisp. Remove bacon from pan, and reserve for later. Leave about 2-3 Tablespoons of the fat in the pan for sautéing the vegetables.
Next add the celery, onions and pepper to the bacon grease. Cook until soft about 5-6 minutes.
Add the flour and cook one minute longer.
Gradually add the chicken stock, corn and Old Bay to the pan and stir until the flour is well incorporated. Add the potatoes and simmer for 15 minutes.
Next add the cream, chopped bacon and crabmeat. Simmer for 5 minutes. Then it’s ready to serve.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com