My fall cooking routine lately tends to be “Make a batch of soup or two on Sunday, then have it for dinner Monday with some bread, and freeze the rest so I don’t have to cook.” It works out well, particularly for nights I don’t have a lot of time before an event, or want to fit in exercise/shopping after work. So far I’ve done it with tortilla soup, French onion soup, sausage bean soup and now this new recipe.
Corn chowder sounded like a good call for finishing off the last of our CSA corn. I thought this recipe was good but not great (crab makes things a little fishy, but that may have been the quality of what I bought?). I started with an Emeril recipe as my base and then added random stuff I had around the house. I might recommend sticking with the heavy cream suggestion (I used light because it’s what we had) in terms of soup thickness.
About 1/2 a quart shrimp stock
About 1.5 quarts chicken stock (you can use all chicken stock if you don’t have shrimp)
16 oz lump crab meat (honestly, I think I could have gotten away with 8 oz)
Five cups fresh corn, cut off cob (I actually did 4 cups fresh, 1 cup frozen)
1 potato, cubed
1 sweet potato, cubed
1 turnip, cubed
1 cup light cream (or heavy)
1 green pepper, chopped
4 oz bacon, cut into pieces
1 onion, chopped
1 large carrot, chopped
3 cloves garlic, minced
1/4 cup flour
salt and pepper, to taste
dash cayenne pepper
chopped parsley, to finish
Cook bacon in large pot and set aside. Drain just about all your bacon fat, but don’t clean pan.
Add onion and carrot and cook five minutes. Add garlic and cook another 30 seconds. Add peppers and corn and cook for 10 minutes. Sprinkle flour and cook five minutes. Add stock to pot and whisk flour into liquid. Add potatoes and turnip and bring to boil.
Reduce heat and simmer 20 minutes. Taste and season with salt, pepper and cayenne. Stir in crab meat and cream. Garnish with parsley and bacon.
WW Points: 7 per serving (10 servings or so), using the light cream