The Featured Dish for the Magazine Monday Series is.......Corn and Crab Chowder!

Yeah..…I know it isn’t Monday but this post qualifies for the series. I didn't heat up the kitchen with this one....because it’s still quite hot here. Still. And no one wants to hear about the summer heat anymore because most all of us are suffering through it so …no unique conditions at Squirrel Head Manor. I’m just pissing and moaning. Since it's hot I made a the crockpot :-)

This week for Magazine Monday I opted to use some crab we had in the freezer and combine it with fresh corn from a local fresh vegetable market.
This is another recipe we tried which was good the first evening, but unsatisfactory for the second heating. And I will say, I reheated it very gently.

But don't stop reading....don't eliminate this one yet! A fresh bowl of this chowder is a treat. We liked it, didn’t love it, and yet I saw potential in this chowder by perhaps swapping out evaporated milk for half-and-half. But will I try it again? Not sure. I did notice other food bloggers tried this and loved it. Again, different opinions…….

You need a slow cooker for this one. You can cook it on High for 4 hours or Low for 6 hours.


2 cans (14.5 ounces each) chicken broth (3-1/2 cups) NOTE: I used homemade chicken broth – really fresh too, as I crocked the chicken carcasses 8 hours prior to starting the prep for this chowder

1/2 pound all-purpose potatoes, peeled and diced
1 cup baby carrots, cut into 1/4-inch pieces
1 medium-size onion, chopped
2 ribs celery, trimmed and diced
1/2 teaspoon fresh thyme leaves, chopped
1/4 teaspoon Old Bay seasoning
5 ears corn on the cob, husks removed
1 sweet red pepper, seeded and diced
1 can (12 ounces) evaporated skim milk
2 tablespoons cornstarch
1/4 teaspoon salt
1 container (8 ounces) pasteurized crab claw meat (such as Phillips)

Combine chicken broth, potatoes, carrots, onion, celery, thyme and Old Bay in a large oval slow cooker. Place corn on the cob on top of vegetables. I went with the slow speed - Cover and cook on LOW for 6 hours.

In a bowl, stir together red pepper, evaporated milk, cornstarch and salt.

Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on HIGH for 1 hour.

When the corn cools down, cut kernels from cobs. Stir corn kernels and crab meat into soup and heat through. Serve warm.

The first night we had it as first course and side with grilled amberjack. The shavings of corn stayed intact and made for a hearty chowder. Lots of everything in each spoonful.

It went very well with the grilled fish and Chardonnay. The second night it was described as “It tastes like a seafood shop smells” and sadly…that was true. Just off putting enough.

When I was peeling potatoes, one rolled off the counter.
Aja has since learned she does not like raw potatoes. After nibbling this one, she ignores any peels I toss her way. Kobe still eats the peels.......Aja has refined her taste on that issue.

This recipe is from Family Circle magazine July 2010 issue. Don’t let my opinion sway you and if this sort of chowder is something you’d like, do try it and PLEASE let me know what you thought. Especially if you changed the recipe a bit.

For us, it will probably go in the Fail Barn. And no, I didn’t preface that statement with in my opinion but..…there it is.

I will be sending this to Tia at Buttercream Barbie who is the guest host for Ivonne this week. Lucky Ivonne, founder of the Magazine Monday series, is spending three weeks in Italy …….I, for one, will be looking forward to photos and salacious details of Italian food, drinks, festivities and photos. Hope you are having a blast Creampuff.



Janel said...

Crab and corn is a wonderful combination. Sounds like you just need to make sure you eat it all the first night. :)

Kim said...

The corn and crab chowder does look delicious and I love those chunks of corn:) It sounds like you would've preferred using a half and half instead of the evaporated milk. I agree with you. For some reason I don't care for evaporated milk. Saying that, I would definitely make this with plain milk, h&h or even cream because it does look delicious.

Kim said...

P.S. I was happy to hear that you all liked Tyler's buttery chicken. It definitely seems like too much butter, but it really is a delicious chicken.

And, I've been wondering how you're doing with shrimp. Are you okay after eating them or are you still having reactions?

girlichef said...

It sounds and looks fabulous! I DO totally want to make some...with a cold glass of wine like you did. If I ever get around to it, I will let ya know ;)

Katerina said...

This chowder looks so creamy and comforting. Great choice!

Drick said...

yep, love that chunk of corn, such a great shot - try using heavy cream....

Joanne said...

Smart girl, using your crockpot instead of your stove. I like the way you think! This looks quite hearty and delicious.

Pierce said...

Janel - so true, it would have been a good one nighter.

Kim - Aren't you a sweetie, remembering my shrimp allergies :-) I have had it several times since the last issue but no ill effects. Thankfully. I agree, maybe half and half would have been a better choice fr the chowder. That chicken post is being worked on!

Girlichef - Oh yeah, you have to have the wine :-)

Katerina - Thanks!

Drick - The evpoarted milk just didn't cut it.

Joanne - Thanks, it was fairly healthy and the crockpot was definitely the ticket!

Anonymous said...

Great recipe and super photos. I'm now your newest follower.

Fresh Local and Best said...

This corn soup certainly looks good. Some soups don't develop flavors very well. I've had it happen with ingredients that are more delicate. It gets an A for aesthetics.

Pierce said...

Thank you Moogie!!

Pierce said...

Fresh and Local Best - Thank you! I actually thought the photos were better than the dish...well, that second night anyway :-)

Sage said...

I could really go for those chunks of corn; great recipe and photos; thanks.

Anonymous said...

Ok ... this Bay Seasoning - what kind of things are in it 'cause I've seen it in recipes before and there's no hope of getting it here/there (by there I mean the UK) and I'm kind of trying to imagine the flavour. But then you had me on sweetcorn and crab!
Mrs L

Pierce said...

Sage - The corn stayed together better than I thought it would!

Mrs. L - Old Bay could probably be reproduced. Tell you what, your birthday mnonth is here so, shall I send you some?!

Anonymous said...

That's very kind of you but not yet, I am concentrating on a new pot I brought from France - can't for the life of me remember the name!!

I know - complete TWIT!

Carole said...

Yum! Thanks for all your contributions Cheers

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