Crab and Corn Chowder

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This hearty chowder gets a bit of sweetness from the fresh summer corn and sweet crab meat.

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INGREDIENTS

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In a large, heavy-bottomed pot, melt butter over medium heat. Add diced onions and cook for 5 - 6 minutes until they begin to soften. Add diced celery and cook for an additional 2 - 3 minutes.

Sprinkle flour over sautéed vegetables and stir to coat. Add salt, pepper and Old Bay, then add stock and stir to combine.

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Add reserved corn cobs, lower the heat and cover. Simmer for 25 - 30 minutes on medium-low heat. After 30 minutes, remove corn cobs carefully with kitchen tongs and discard.

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Add fresh corn and cook an additional 3 minutes. Remove from heat, stir in heavy cream and crabmeat.

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You could serve this chowder with oyster crackers to keep it simple!

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For more recipes, visit: www.pookspantry.com

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