Sweet Corn and Crab Chowder

[Kahi]

This is a healthier variation of the traditional creme and butter based chowder most are used to. I make this quickly, and personal variations exists.

Serves 4 Starter size soups


1. Remove kernels from 4 large (white summer) corns while still uncooked.

2. Take back side of knife and run up and down the corn husk and scrape corn cream/milk from where the kernels used to be.

3. Place all kernels and corn milk in a blender and puree till smooth.

4. Add to corn mush to large stock pot, add 1/5 cups of fresh crab, this is a great time to use the shredded left overs or non prime picked canned crab (which is cheaper).

6. Add 2 cups water or crab stock (if you might have it). a few spoons full of Olive Oil or Butter if your allowed (Im not).

7. Season with Salt, white pepper, Old Bay and a few touches of your personal heat (tabasco, ground red pepper or your choice). I also finely chop fresh thyme.

Bring all to a slow simmer and let the chowder thicken using the natural corn starches.

Variations include: Add small cubed potato, onions (green white or red) or perhaps use lobster chunks and claw meat.

This freezes 6 out of 10

[24/7 BAIT CO.]

sounds great, i'll give it a try