Crab and Corn Chowder
Chowder is a term given to a variety of seafood and vegetable based thickened soup dishes. These dishes are often milk or cream based, but there are some tomato based ones like the Manhattan clam chowder. There are two claims for the origin of this dish one is French and it is believe that the term came from the word “Chaudière” which is a type of pot where traditional chowders are cooked, similar concept to the origins of casserole. Another claim was it came from an old English word “iowter” which means fishmonger, where in old English tradition these fishmongers just place any remains of the catch of the day in a pot and cook it like the modern day chowders, hence chowder dishes are commonly using seafood as its main ingredient. Well what do you think, who have the right claim?
Well winter is here in New Zealand and I guess I will start posting warming dishes like such, the Crab and Corn chowder. A simple chowder to prepare which goes well with breads like baguette, ciabatta or sour dough.
500g crab meat
2 1/2 cups whole kernel corn
5 tbsp butter
1/4 cup flour
3 1/2 cup fresh milk
1/2 cup cream
1 large white onions, finely chopped
3 cloves garlic, minced
handful of parsley, chopped
freshly ground black pepper
- Blend together 1 cup of corn and 1 cup of milk. Set aside.
- In a pot add 1 tsp butter then sauté garlic and onions. Once onions are soft remove from pot then set aside.
- Add the remaining butter then add in the flour, cook until it forms a roux. Now gradually add milk, blended corn then corn and sautéed garlic and onions. Simmer in low heat for 4 minutes.
- Add crab meat and cream, simmer in low heat for additional 4 minutes.
- Place chopped parsley, season with salt and freshly ground black pepper and simmer in low heat for 2 more minutes.