Name: Sheryl's Corn and Crab Chowder
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 10 servings
Ingredients: 5 slices bacon; 1 tablespoon clarified butter; 0.75 cup chopped onion; 0.5 cup chopped celery; 0.25 cup chopped green bell pepper; 1.5 teaspoons minced garlic; 0.25 cup dry white wine; 1 teaspoon brandy; 2 teaspoons Worcestershire sauce; 1.5 teaspoons dried basil; 1 teaspoon ground white pepper; 0.5 teaspoon dried thyme leaves; 0.25 teaspoon cayenne pepper; 4 large potatoes, peeled and diced; 3 cups fresh corn kernels; 1.5 quarts chicken stock; 0.5 cup butter; 0.5 cup all-purpose flour; 3 cups heavy cream; 1 cup half-and-half cream; 1 pound peeled and deveined small shrimp; 1 tablespoon Creole seasoning; 1 pound fresh lump crabmeat, shell pieces removed

Ingredients

Instructions

Step 1

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve drippings. Cool, crumble, then set aside with drippings.
Step 2

Meanwhile, heat clarified butter in a large pot over medium heat. Add onion, celery, bell pepper, and garlic; cook and stir until onion softened and turned translucent, about 10 minutes. Add white wine and brandy; bring to a simmer. Season with Worcestershire sauce, basil, white pepper, thyme, and cayenne pepper. Add potatoes and corn, then add chicken stock; bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
Step 3

Meanwhile, melt 1/2 cup butter in a small saucepan over medium-low heat. Stir in flour; cook, stirring constantly, until flour turns peanut butter in color, about 10 minutes.
Step 4

Stir flour mixture into soup, then stir in heavy cream and half-and-half until smooth; stir in shrimp, bacon, and drippings. Return to a simmer over medium-high heat; cook until shrimp are no longer translucent in the center, potatoes are tender, and soup has thickened, about 15 minutes. Season with Creole seasoning; stir in crabmeat.

Enjoy your meal!