joyfullydwell

The weather has been straight crazy around here… going from almost 80° to 31° overnight! So when it dipped, we needed something warm and hearty to fill our bellies. Thick and delectable crab corn chowder and pepper jack grilled cheese sandwiches did the trick!

Ingredients:

3 large golden potatoes – cubed

2 Medium carrots – chopped

4 Tablespoons Unsalted Butter

1/4 Cup All Purpose Flour*

2 Cups Whole Milk

2 Cups Vegetable Broth

2 Cups Frozen Corn

16 ounces Crab Meat

2 teaspoons Old Bay Seasoning

Sea salt (I used smoked sea salt, but regular is fine)/Pepper/onion salt – to taste

*If you want to omit the four, you can also use 1 18 oz. tube of polenta to thicken the chowder.

To garnish:

Chopped Fresh Parsley and diced green onion

Lemons – cut into wedges

Instructions:

In a large pot, sauté carrots and potatoes in some of the butter over medium/high heat until tender. (approx. 10 minutes). Sprinkle in some salt + pepper for good measure.

Reduce heat to medium. Pour in vegetable broth, stir and let simmer while covered. In a separate pan, melt butter and slowly whisk in flour. Once it becomes thickened, add the butter + flour mixture (roux) to the soup pot. If you opt to use polenta, break it up and mash it with a meat masher in a separate bowl, then add to the soup pot.

Now it’s time to add in milk, corn, crab, Old Bay seasoning to the pot.

Simmer for 15-20 minutes while stirring occasionally. Once the chowder reaches your desired thickness, season with onion salt, pepper and smoked sea salt to taste.

Serve with lemon wedges, diced green onions and fresh parsley.