Crab Chowder with Corn
Both of my parents grew up in North Carolina and as I have shared, my family in Kentucky would make many road trips south through the years. Asheville NC was the first city we could stop in after we made it through the two hour trip down the mountain. Asheville offered a place to grab lunch, stretch our legs and take in some of the prettiest, most unique shops and gallery’s.
All those years later when my family traveled, Asheville was at the top of our list. It was not just a stopping point to Hilton Head or Charleston, it was the destination. Every trip we eat at Corner Kitchen in the Biltmore Village. They serve a delicious menu, this recipe is my interoperation of this rich, creamy chowder.
INGREDIENTS
1 red pepper, chopped
1 yellow pepper, chopped
2 jalapeño pepper, seeds and membrane removed, chopped
1 large sweet onion, chopped
3 garlic cloves, minced
4 tablespoons butter
1/2 cup flour
3-8 ounce bottles clam juice
2-32 ounce cartons chicken stock
1-16 ounce container lump crab meat
1 cup heavy cream
2 cups half and half
Kosher Salt
Course ground pepper
4 tablespoons parsley, chopped
DIRECTIONS
In a large dutch oven add in butter and melt over medium heat. Once butter is foaming add in all vegetables and sauté for three minutes. Sprinkle flour over vegetable mixture and cook for an additional minute, scrapping the bottom of the pot to remove any bits of flour. Kosher salt and course ground pepper to taste.
Add in 3 bottles of clam juice and 1-32 ounce container of chicken stock and simmer for 30 minutes, stirring to remove any bits from the bottom of the pan. Salt and pepper to taste. Gently stir in crab meat, heavy cream and half and half. Simmer for an additional 20 minutes to completely heat through.
Ladle into bowl and top with chopped parsley. Serve with crusty bread slices.
Make a pitcher of Red Wine Sangria, fill large wine glasses with ice and orange and apple slices and enjoy time around the table with your family.
