After baking the mushrooms at 350 degrees for 20 minutes I am going to let them cool for just a few while I finish up the crab and corn chowder. I am learning how to take pictures and thought what a great way to learn would be by making a point to post a picture of whatever I am making for that day. A daily picture posting! Hopefully, my digital techniques will become much better as time goes by. Well, off to the chowder:
The crab is the third main ingredient in this wonderfully thick and flavorful chowder. I was going to buy pre-shucked crab but a 1/2 pound cost more then 1 full pound of legs. Ridiculous I say! So I am going to use the ol kitchen shears to cut the prickly legs down the center and get the meat myself. Takes all of 10 minutes. . .no biggie. =D
All the Ingredients are now assembled and I am ready to get started. This may make just a couple extra dirty dishes *but* my assembling and cooking is sooo much more fun when I get to just dump the ingredients in as I go. If I have something left over, well, hhhmmm, then I know I have boo-booed. Anyways, I am off to make the chowder. I have made this chowder several times and re-write how I tweak it for later. I guess I should re-write the whole recipe on a fresh piece of paper before I can't read it any longer. Another sticky note that I'll be making for myself. Yeesh.
The first step is onions, corn and 1/2 of the crab. - -The second half of cooking the chowder.
The finished product! Creamy and full of everything that makes you drool just smelling the wonderful aroma from all the ingredients. The recipe is worth sharing:
Crab and Corn Chowder
1/2 c. butter (1 stick)
1 lrg. onion, finely diced
4 lrg. potatoes, cubed and cooked (I microwave them)
1 c. half and half
1 c. evaporated milk
1 c. clam broth
2 cans canned whole Kernel corn (Drained but save the Juice)
1 can Creamed corn
2 t. Old Bay Seasoning
1 1/2 pounds fresh crabmeat
Directions:
Preheat a 6-quart soup pot on medium heat with butter.
Add onions, whole corn, and half of the crabmeat. Cook until onions are clear. Add Old Bay seasoning and Cook 3 minutes longer.
Add clam broth, liquid from corn, and creamed corn. Bring to boil and add evaporated milk and half and half. Slowly bring chowder to a low simmer, being careful not to boil. Add potatoes. Add the remainder of the crabmeat the next day, just before serving the chowder. I usually end up making and serving this all the same night. I know, I am going against my own rules, but what the heck!
Cool chowder in refrigerator overnight and serve the following day - if you can wait that long. All chowders are always best if made the day before...Warm-up is delicious!
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