Roasted Sweet Corn and Crab Chowder

The Bright Star Restaurant

304 N 19th Street

Bessemer, Alabama 35020

Reservations suggested for 6 or more


Winner of the 2010 James Beard Award as an American Classic Restaurant

Roasted Sweet Corn and Crab Chowder

(Serves 4)

I tablespoon unsalted butter

3 strips bacon, cooked

1 medium yellow onion, chopped

3 ribs celery, chopped

1 small carrot, chopped

2 sprigs fresh thyme

1 large Idaho potato, peeled and diced

1 quart heavy whipping cream

4 ears roasted corn or scrapped fresh from the cob

1 tsp garlic

1 tsp Greek Seasoning

1 tsp cornstarch (optional)

4 oz steamed crabmeat

Heat a deep pot over moderate heat.    Add butter and bacon and sauté for a minute.  Add onion, celery, carrot and thyme to pot and cook until tender about 5 minutes.  Add potatoes and whipping cream, constantly stirring until potatoes are tender.  Stir in corn and reduce heat to simmer until liquid is reduced by ¼.  Add garlic, Greek seasoning and cornstarch if needed to thicken chowder.  Let soup simmer about 5 minutes.  Remove from heat and add crabmeat.  Serve immediately.