Tuesday, March 24, 2015

Crab and Corn Chowder

The young adults in Real World today did such a good job
of making a revamped version of an old Lily's Cafe standby
that I thought I'd share the recipe.

It is amazing to me how Lily's lives on in
everyone's heart and I am so grateful

While I was doing up the last of the dishes today
Sandra shared with me that her Mom had been sick
for many weeks, unable to eat much
and the other night they were watching a cooking show on 
T.V. and her mom said, "Oh, that makes me think of Lily's veggie sandwich,
I could go for that right now."

The kids today were fighting over the chocolate chip cookies
and many of them didn't want to try to the chowder
and then ended up having two bowls full

It astounds me to be in the heart of many
and I am so, so grateful.

The original recipe for this crab and corn chowder in the Lily's Cafe Cookbook
 calls for canned creamed corn.

Since our goal is to show the students how to cook with
fresher ingredients I swapped this out with frozen corn
and had them make a quick version of creamed corn as the base

It really was delicious, and cooks up quick.

Let me know what you think


(2) 1 pound bags of frozen corn
3 cups chicken stock
1/2 cup cream
2 cups half and half
3 stalks celery, diced
1 medium onion, chopped
1/2 stick of unsalted butter
1/4 cup flour
1/2 pound of crabmeat
Salt and pepper to taste

Heat the stock until just boiling
Place one bag of frozen corn in the bowl of a food processor
or the jar of a blender
Add 1 cup of hot stock and the 1/2 cup cream with a pinch of salt

Place this puree in a small soup pot
along with the celery, remaining stock,
the other bag of corn and chopped onion

Add a bit of salt and pepper if your stock is not seasoned
Bring to a boil, cover and simmer for about 10 minutes or until onion and celery are tender
Stir occasionally to make sure it isn't sticking

Meanwhile make your roux:
Melt the butter in a small saucepan, once melted
whisk in the flour until smooth and let it bubble for a few minutes
remove from heat
(The roux may be omitted for a lighter soup)

Once your celery and onion are tender
Add the half and half  and bring back to a boil
Stir in the roux 

Stir in crabmeat, season with tabasco and adjust the salt and pepper

Serve hot - a little chopped fresh parsley or chervil would be wonderful!


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