CRAB & CORN CHOWDER

Crab & Corn Chowder image

Provided by Food of the Gods

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

6 ounces pancetta, coarsely chopped
1 small onion, finely chopped
1/4 cup celery, finely chopped
1 lb crabmeat, chopped
3 cups corn
2 cups whole milk
1 lb red potatoes, scrubbed & cut into 1/2 inch diced cubes
1 cup heavy cream
2 tablespoons chives, minced plus more for garnish
salt
pepper
Tabasco sauce, to taste

Steps:

In a large saucepan or medium pot, cook pancetta over moderately low heat until crisp. (10 minutes).
Add onion and celery to pan. Cook over low heat until softened. (12 minutes, do step #3 while you wait).
Meanwhile, in a food processor or blender, puree 1 cup corn with 1 cup milk.
Add corn puree to saucepan along with remaining 2 cups each of corn & milk and the potatoes. Simmer on low heat until potatoes are tender. (about 20 minutes).
Stir in cream, chives, and crab meat. Season with salt, pepper, & Tabasco and keep warm.
Ladle soup into bowls. Top with scallops & chives and serve!

Nutrition Facts : Calories 285, Fat 14.3, SaturatedFat 8.2, Cholesterol 70.7, Sodium 524.9, Carbohydrate 25.4, Fiber 2.5, Sugar 6.8, Protein 16