Corn & Crab ChowderPosted by Maureen on Sep 28, 2011 in Featured Slider, HM Kitchen | 0 comments
The kitchen smelling of celery, onion and bacon frying. A childhood memory. This simple chowder was quick and cheap and a favorite. With everyone but my dad. He had a curious dislike of this inoffensive soup. I was recently reminded of it when we visited New Orleans this August. We were sitting in Acme Oyster House waiting for po’boy sandwiches after a long flight in from Ottawa. I ordered a cup of their crab bisque, a cream based soup full of fresh corn and crab meat.
The small cup of soup also prompted a conversation around what exactly is the difference between a bisque and a chowder. From what I can discover, bisque is a fancy French word for chowder in everyday use where the terms are interchangeable and floated about fast and free. There are some essential differences purists would argue. Both are milk or cream based. Chowder is a little thicker and and chunkier, bisque is a little thinner and strained to be smooth. Bisques are more layered in flavour, time consuming to make and reduced to intensify flavours. Chowder is considered more of a poor man’s stew where ingredients are merely combined. Both are usually fish based but you will find vegetable and tomato based ones.
My mom has no memory of where she got this recipe, or even if it was a recipe. I am using her base and adding crabmeat and fresh corn, as inspired by Acme’s crab bisque.
Corn & Crab Chowder
1 can potato soup (Campbell’s)
1 can creamed corn
1 can milk (use soup can to measure)
1 rib celery, diced
1/4 pound bacon, diced
small onion, diced
2 ears fresh corn, corn taken off cob
1 cup crab meat
salt and pepper to taste
Render bacon for about a minute then add celery and onion. Sweat until vegetables are tender. Turn heat down low add potato soup, can of milk and then creamed corn. Heat through for 15 minutes on low. Add fresh corn and crab. Heat through. Serve with baguette.
Click HERE for a printable version of this recipe.