Terry's Crab And Corn Chowder

6 ears Florida sweet corn
2 Leeks, split, washed and chopped 1/4"
(white and green parts only)
3 Bay leaves, whole
3 - 4 stalks Celery, washed and chopped 1/4"
1 lb. Onion, diced 1/4"
1/4 lb. Bacon, sliced
1 tbsp. Black pepper, fresh ground
1 tbsp. Kosher salt (then to taste)
1 lb. Red potatoes, washed and chopped 1/2"
2 cups Milk
4 cups Whipping cream
1/2 oz. or more Fresh garlic, minced
2 tsp. Tabasco sauce
2 tbsp. fresh thyme
2 qts. Rich chicken stock
1 lb. Crabmeat per budget (claw, limp, jumbo)
1 large Jalapeno pepper, seeded and chopped
1/2 cup Wondra flour

Peel corn, remove silk and soak ears in cold water for an hour or so. Rub with butter, salt and pepper and grill over a low to moderate wood or charcoal fire to lightly color the kernels. Cool 15 minutes or so. Slice off the kernels by holding the cob, standing up on a cutting board, stem end down and slicing down, about 6 or 7 times around the cob. Then scrape with the dull edge of the knife to collect the stuff left on the cob. This step may be done hours or a day before making the soup. Keep refrigerated.
Make soup.

Put the cobs in an 8 quart heavy pot; add the bay leaves, the chicken stock and milk. Simmer for one hour. Strain the discard the cobs and bay leaves. In a large sauté pan cook the bacon till crisp and fat is rendered. Remove bacon and dice and add to soup if desired. Sauté the leeks, celery, onion and jalapeno in the fat till wilted but not browned. Add the garlic and cook till just softened. Add strained stock, thyme, hot sauce, salt, pepper, diced potatoes, the corn milk and half the kernels and all but one cup of the whipping cream bring to a boil, reduce heat and simmer for about 10 minutes. Mix the wondra flour and remaining cup of cream to a smooth paste and whip it into the soup stirring constantly at first then regularly until soup thickens slightly and returns to a simmer. Adjust seasonings, if necessary.

You may add some or all the crab at this time, or divide into the bowls you will serve it in, with the remaining kernels. Garnish with chopped parsley, green onions or chives.

Terry Tomalin         


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