Super Boule Crab and Corn Chowder

Super Boule Crab and Corn Chowder[All Around Town Catering]

8 oz crab legmeat

16 oz frozen or fresh yellow corn[Roasted for 10 minutes at 350 degrees optional]

2 cups milk

1 cup heavy cream

4 Tbsp butter

2 stalks celery,diced

1 small yellow onion diced

1 baked Yukon gold potato,diced

1 tsp kosher salt

1 tsp black or white pepper

In a medium size pot[Over medium heat] melt your butter,add milk and cream,stirring constantly.Lower heat to simmer.Add celery,onion,salt and pepper,then crab meat.Simmer for about 20 minutes,stirring occasionally.Take about 1-2 cups out of mixture and blend or process just to puree.Add this back to pot,and simmer cof 5 more minutes.Serve with french bread,or in a bread boule like we are using today.This should be nice and creamy with just enough chunks of vegetables and bits of crab to make a memorable meal.I hope you enjoy this as much as I do!!!

Mark Giorgi

Cooking at Noon - January 27, 2009