Creole Corn-And-Crab Chowder

Recipe Ingredients

1		Fresh basil - minced
1/2		Fresh thyme - minced
1/2		Fresh oregano - minced
1		Onion - diced
3		Garlic cloves - minced
3		Celery ribs - diced
1		Red sweet pepper - diced
1/4		Unsalted butter
1 tablespoon	15ml	Creole seasoning
1/2 cup	118ml	Dry sherry
1/2		Milk
1		Heavy cream
4		Potatoes - peeled, diced
3		Corn ears - cut kernels,
		And scrape cobs
2 lbs	908g / 32oz	Lump crabmeat
1 lb	454g / 16oz	Claw crabmeat
2		Scallions - chopped
1/2 teaspoon	2.5ml	Liquid crab boil
		Salt - to taste
		Freshly-ground white pepper - to taste
		Tabasco sauce - to taste
		Worcestershire sauce - to taste

Recipe Instructions

Saute the onion, garlic, celery and peppers in butter, then add the Creole seasoning and deglaze with sherry. Reduce until the mixture is almost dry.

Add the milk, cream, potatoes, corn kernels and cob scrapings. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are easily pierced with a fork.

Add the crabmeat. Fold in the fresh herbs, scallions and crab boil, along with the salt and other seasonings to taste. Simmer just 10 to 15 minutes.

This recipe yields 8 servings.

Source:
Undocumented, but from the WWW

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