Monday, March 9, 2009

Oh Baby It's Cold Outside

Well, just as my internal temperature began to rise, and I committed to the idea that spring was here to stay.....Mother Nature pulled a fast one on me! It is snowing once again. When it snows...I cook soup. There is nothing better when you come home cold and hungry to find a satisfying hot soup and warm bread on the table. So this is what we had for dinner tonight. If you don't like crab, then leave it out. Also, if you would like to make this vegetarian, use vegetable stock instead.

Roasted Corn Chowder with Crab
3 large russet potatoes
3 celery stalks
4 cloves of garlic
bunch of green onions
2 cups corn
1 ½ cups bell peppers, any color will do
1 box chicken stock, only good stuff
8 Tablespoons butter
2/3 cup flour
2 cups milk
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon Worcestershire sauce
1 ½ cups smoked cheddar cheese
1 ½ cup crab meat

Dice the potatoes in large chunks.

Dice the celery small.

I like to use the center of the celery for this because it has more flavor. In a large stock pot, combine the celery, potatoes, and stock. Bring to a boil and simmer until the potatoes are soft enough to mash. But don’t mash them.

Meanwhile, dice the peppers and onions, chop the garlic and combine with the corn on a sheet pan.

Drizzle with olive oil and place in a 400 degree oven for about 15 minutes until corn begins to get a golden brown tint.

While the vegetables are all cooking, melt the butter in a saucepan. Add the flour and stir into a paste. Cook the paste for one minute.

Ladle about 2 cups of the cooking stock into the paste and whisk. Next, add the 2 cups of milk and stir until smooth over medium heat. Add the cheese and stir in well. Pour the rue into the potatoes

and add the roasted vegetables.

Season with salt, pepper and Worcestershire. Simmer for twenty minutes.
Ladle soup into a large bowl and sprinkle with additional cheese. Top with a few tablespoons of crab meat* and a splash of Tabasco. Serve with fresh corn bread.
This dish is great with or without the crab meat. You could substitute shrimp or chicken as well.


Kelsey@inspirationthief said...

I made this soup last night and it was so delicious. Next time I want to try it with the Crab. I have never purchased or prepared shellfish before. Help! What did you do and how much crab meat was used.

Sara said...

Yea! I am so glad you made it. The crab i used was a brand called Phillips. It is a canned crab meat that you find in the refrigerated section at the grocery store. Costco sells it for $14.00 or something. It tastes good, the next best thing to fresh. Of course if you have fresh it is even better. i used 3-4 tablespoons per serving and just warmed it in the oven before I topped the chowder.

Kelsey@inspirationthief said...

Thanks again! I am eating leftovers of this for lunch right now and it's still so tasty!

Reeni said...

This looks so good! Creamy and full of goodies! I love your blog name!

Anonymous said...

Yum, yum, yum. you've inspired me. I'll make mine vegetarian, but this looks so good!