The weather is starting to cool down. It has been drizzling since last night, which I love, specially because I don't have to get out of the house today. I woke up thinking I wanted something simple yet very hearty. Nothing better than a nice bowl of hot soup on days like this.
So I headed to the kitchen in my "it's beginning to look a lot like fall" mode and here it is, a light version of what could be a heavy soup, but with lots of flavor!
Corn and Crab Chowder
3 tablespoons olive oil
1/2 cup finely chopped onions
3 cups uncooked sweet corn from the cob
4 cloves of garlic (minced or pressed)
1/2 cup of finely chopped celery
1 cup crab stock or fish stock
3 bay leaves
Salt and pepper to taste
4 cups of milk (if you want it richer you can substitute one or two cups of milk for cream)
1 teaspoons crab boil
3 tablespoons corn starch (dissolved in cold water)
1 and 1/2 cups lump crab meat, picked over for shells and cartilage
1 and 1/2 cups lump crab meat, picked over for shells and cartilage
1 teaspoon Worcestershire sauce
Parsley for garnish
1 teaspoon of paprika
1/2 teaspoon of cayenne pepper
1/2 teaspoon each of thyme and oregano (dried)
In a large saucepan heat the olive oil. When the oil is smoking hot, add the onions, corn, garlic, celery and saute for 1 minute. Season with paprika, cayenne, oregano and thyme. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream if you are using it, and crab boil. Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the corn starch, 1 tablespoon at a time, checking for desired thickness. Reduce the heat to low and continue to cook, (if you want thicker, you can add a little more corn starch.) Stir in the crab meat and Worcestershire and simmer for 6-8 minutes. Re-season if needed. Ladle into the bowls and garnish with parsley.
