NEW YORK - DECEMBER 03: fOverview of the chowder at the seafood eating contest for "The Slammin' Salmon" film release kick off at the City Crab on December 3, 2009 in New York City. (Photo by Andrew H. Walker/Getty Images)
B. Smith's Sweet Corn and Crab Chowder
3 tbsp unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup all-purpose flour
4 cups homemade fish stock OR bottled clam juice
1/2 cup diced potato
1 cup fresh corn kernels
1 tsp chopped fresh thyme
1/2 tsp salt
1/2 tsp ground black pepper
1 cup coarsely chopped white crabmeat
1 cup heavy cream
2 tbsp chopped fresh parsley
Melt the butter in a large saucepan over medium heat and sauté the onion and celery until softened. Stir in the flour and cook for 3 minutes, stirring frequently. Gradually add the stock, whisking until you have a smooth liquid. Add the potatoes, corn, thyme, salt and pepper. Cover and bring to a boil. Then reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally.
Stir in the crabmeat and heavy cream and heat the soup gently but thoroughly. Do not let it boil or the soup may curdle. Sprinkle with the chopped parsley and serve immediately.
Makes about 6 cups.