Summer Corn and Crab Chowder
A rich but not heavy chowder
Recipe type: Soups, Stews, Chowders
Cuisine: American Southern
Serves: 6 servings
  • 10 ears fresh corn, shucked
  • 6 cups whole milk
  • 2 cups chicken stock
  • ½ pound slab bacon, diced
  • 2 tablespoons unsalted butter
  • 1 cup chopped well-washed leeks (white and some of the light green part)
  • 3 medium celery ribs, chopped
  • ¾ cup diced red bell pepper
  • 2 large garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 cups small dice yellow potatoes
  • 1 pound jumbo lump crabmeat, picked
  • 2 tablespoons chopped fresh flat-leaf parsley, garnish optional
  1. Cut close to each ear of corn and slice all kernels off by holding an ear of corn with the small end in the center hole of a bundt or tube pan; set kernels aside.
  2. Combine milk and chicken stock in a large stockpot on medium-high heat. Add corn cobs and bring to a boil. Lower heat and simmer for 15 minutes.
  3. Cook bacon in a large skillet over medium heat until crisp; remove to a paper towel lined plate to drain. Pour off most of fat, leaving about 1 tablespoon bacon drippings.
  4. Add 2 tablespoons butter to skillet and melt over medium heat; add leeks, celery, bell pepper, garlic, salt and black pepper. Cook, stirring frequently, for about 7 minutes or until softened. Transfer to paper towel lined plate to drain.
  5. Remove cobs from broth and cool. Carefully scrape all of the residue from the cooled cobs with the edge of a knife. Discard cobs and add scrapings to the broth.
  6. When vegetables are well-drained of fat, transfer them to the broth. Place stockpot over medium-high heat and bring to a simmer.
  7. Add potatoes and bring to a boil. Lower heat and simmer for 15 minutes or until potatoes are tender.
  8. Add reserved corn kernels and bring to a simmer. Simmer for 6 minutes or just until corn is barely cooked.
  9. Remove 2 cups from pot and place in a blender or food processor fitted with a metal blade. Process to a thick puree. Pour puree back into the chowder and gently stir in the crabmeat. Simmer for another 5 minutes; remove from heat and stir in reserved bacon. Taste, and if necessary, adjust seasoning with salt and pepper.
Recipe by Beyond Southern at