Crab & Corn Chowder
Ingredients:
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1 quart fresh corn kernels (substitute frozen if you can't get fresh)
2 Tbsp. butter
1 large onion, chopped
1/4 cup dry white wine
1 1/2 tsp. kosher salt
1 1/2 cups whole milk
1/3 cup chopped fresh chives
1/2 lb. cleaned lump crab meat
Directions:
- Add 2 cups chicken broth and corn to food processor; pulse until the mixture is a coarse puree; set aside.
- Put a large soup pot over low heat, add the butter. Once butter has melted, add the onion, stir and cook for 4 or 5 minutes until onion is softened slightly.
- Pour the corn puree from the food processor into the pot, then add the wine, remaining 2 cups broth, and salt. Bring mixture to a boil and reduce heat. Simmer for 10 minutes, stirring frequently, until the corn is tender.
- Add milk and simmer for 5 minutes or until heated through.
- Now add the chives and crab meat, stir, and cover pot. Remove from heat and let sit for 5 minutes or until crab is warmed.
- Serve warm with crusty bread.
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