Saturday, August 6, 2011

Crab and Corn Chowder

It is only 100 degrees outside and here I am thinking about a nice, hot bowl of soup.

I have been missing out on many of my favorite dishes because of the dairy. But I recently had a girlfriend in town who was drinking soy milk in her coffee. Being the creature of habit that I am, I was not really sure if I was going to be able to embrace using soy milk. But I needed something other than almond and coconut milk for hearty dishes that needed milk, with no flavoring. So I tried it...and I like!

Soy milk is a natural alternative to cow's milk for those who are lactose intolerant. However, many are now drinking soy milk because of its health benefits. Soy milk is made from soybeans and is produced by soaking dry soybeans and grinding them with water. Soy milk is high in protein, and because it is made from beans, also contains considerably more fiber than cow's milk. Soy milk is a good nutritional source of vitamin B1, B2, B6, and E, and minerals such as magnesium and calcium. Soy milk also contains isoflavones, also known as cancer-fighting chemicals, that aid in the prevention of various cancers. Many of the brands on the market have sugar in them so if you are looking for a healthier option, read the labels and check for the brands with no sugar added.

I love grilled corn on the cob. And on a recent visit to D.C., I visited Chef Geoff's restaurant and had some delicious corn chowder. So I found some fresh, sweet corn at Trader Joe's today and decided to make some corn chowder as the opener for my meal this evening. I did not have time to grill the corn so I did an "oven roasted" corn for my soup.

Start by taking off the husk and cleaning the corn, removing the remaining silk. Then, using some parchment paper to catch the stray kernels, take a sharp knife and make downward strokes on the cob to separate the kernels. Place kernels in a coated pan and roast for 10-15 minutes at 350 degrees.

Crab and Corn Chowder

2 tbsp olive oil
1 small yellow onion, finely chopped
1/4 c celery
2 garlic cloves, finely chopped
1/2 tsp dried parsley
Coarse sea salt, to taste
Freshly ground black pepper, to taste
2 medium red potatoes, peeled and diced, skin on
3 c chicken or fish stock
4 ears grilled or roasted sweet corn, sliced from the cob
1 c heavy cream (or soy milk)
3/4 lb crab meat, chopped

Heat olive oil in saucepan and saute onion, celery and garlic; about 5 minutes until translucent. Add potatoes and stock; bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 15 to 20 minutes. Season with salt and pepper and add parsley. Add roasted corn and cream. Return to a simmer for a few minutes more. Add crab meat and cook for approximately 5 more minutes.

Garnish with parsley or bacon bits.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

1 comment:

  1. this is the only way i'm able to swallow crab, and that's the truth. there's something about the presence of a lot of cream and bacon (an essential component!) that just makes the stuff more palatable. :)