Crab and Corn Chowder

It is freezing outside today and the wind is gusting over 40 miles per hour. The current temperature is 19°F with a wind chill of 3. This is unusually cold for our area and it is miserable being outside. So once back home and in from the cold, my thoughts are turning to a nice warm soup.

So comforting and with so many good flavors and textures, this chowder is perhaps my favorite hearty soup. It is creamy with soft potatoes, yet has a mild crunch from the corn and celery. And what can I say about jumbo lump crab other than it brings a fresh taste of the sea to any dish. (Of course if you don't have crab, throw in some shrimp, scallops or a mix of seafood instead ... it's all good.)

This soup is a meal in itself, especially with the addition of some crusty bread, crostini, or flatbread.

Crab and Corn Chowder
(Makes 6 servings.)

• 3 tablespoons butter
• 2 ribs celery, diced
• 1 medium sweet onion, diced
• 1 small red bell pepper, seeded and diced
• Salt and freshly ground black pepper, to taste
• 1 tablespoon Old Bay seasoning
• 3 tablespoons all-purpose flour (or use a gluten-free flour mix for a GF soup)
• 2 cups chicken stock or broth
• 1 quart whole milk
• 2 medium Yukon gold potatoes, peeled and diced
• 3 cups frozen corn kernels, thawed
• 8 ounces fresh jumbo lump crab meat, picked through for shells
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons sherry (optional)
Oyster crackers (optional)

Crab and Corn Chowder

Melt butter in a large pot over medium heat. Add the diced celery, onion and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.

Season the vegetables with salt and pepper. Add the Old Bay seasoning and stir to incorporate. Sprinkle the flour over the mixture and cook, stirring constantly, for 2 minutes. Stir in broth and milk. Add the diced potatoes and bring soup up to a boil. Reduce heat and simmer until potatoes are cooked, 10 to 15 minutes.

Add corn and bring the soup back to a simmer. Add crab meat, parsley and sherry (if using) and heat through. Adjust the seasonings to taste. Ladle soup into bowls and top with oyster crackers, if desired.