CRAB & CORN CHOWDER

CUSTOMS & PRACTICES

CORN TIKKI PATTIES

MEXICAN CORN ON THE COB–ELOTE

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Every thing about CRAB & CORN CHOWDER | Vahrehvah :

Crab & Corn Chowder is a scrumptious zesty soup combined with onion, bell pepper, sweet/ hot pepper, celery, sweet corn kernels, fresh meat with Creole spices and finishes with a hint of sweet Spanish paprika and cream. The chowder is a creamy, comforting meal, good source of several nutrients and minerals, low in fat and perfect for any chilly fall and winter days.

Tastes extremely delicious with the freshness of delicate crab meat, a sweet and sour succulent delicacy enclosed with hearty and warm flavors! Corn is one of the most popular and widely used versatile vegetable having a good source of several nutrients. It is a low fat complex carbohydrate that deserves a regular place on any healthy diet menu.

They are high-fiber, fat fighting sweet kernels of goodness that are satisfying and refreshing. Corn is a decent source of vitamin B1, B5, C, E, folic acid, magnesium and phosphorus. Crab meat is delicate giving a impressive texture and delightful experience to the palate. It is versatile delicacy that is used in a wide variety of dishes like salads, soups, starters, pates or served as a main course.

Some of the popular classic crab dishes are the crab cakes or patties (crab cake is an American dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings), pepper crab (is one of the two most popular ways that crab is served in Singapore. It is made with hard-shell crabs, and cooked in thick gravy made with black pepper), crab masala, crab with ginger etc. Crab meat is mainly prized high for its, soft, delicate sweet taste.

The Brown Crab contains two 'grades' of meat: White Meat from the claws and legs is low in fat and high in protein, having a delicate, sweet flavor while the brown meat from the body has a higher natural fat content, but is also extremely high in Omega-3. This classic and authentic crab and corn chowder is warm and runs through and through even on the bitterest of winter days.

The sweetness of corn kernels and slight saltiness from the crab creates a truly magical dish that one can feast on. The chowders are usually thicker and creamy hence is appetizing and stomach filling for sure. Chowders are generally indicates a soup that is prepared with chunks of seafood and veggies, hence making it creamy and grandeur.

History states that the word “chowder” evolved from the French word “chaudiere,” the name of the pot in which French fisherman would boil samples of their catches with potatoes and other vegetables. French settlers in the New England colonies introduced the culinary tradition to America.

“Chowder” first appeared in a written recipe in 1751. By the 1800s, American cooks started to use mostly clams instead of fish because of the abundance of shellfish in the northeast. Fish chowder, corn and clam chowder; continue to still enjoy its popularity in New England and Atlantic Canada.

For preparing this delicate and vivacious crab and corn chowder, firstly in a large soup pan, melt 2 tablespoons butter over medium heat. Add in the ½ cup chopped onions, ½ cup diced celery, ½ cup jalapenos or bell peppers or combination of any sweet/ hot peppers etc. Add a pinch of salt, stir and allow the onions to sweat.

Turn to medium heat for and cook for about 6 to 7 mins until the onions turn translucent. Once the vegetables are done, add some old bay, cayenne, a spoon of flour that help to thickens and give a little extra dense to the soup. Add 2 ½ cup water or chicken stock, fish stock, vegetable broth etc for extra flavor.

Add ½ of the corn (from one pound) and stir well. Add 2 ounces of the crab and cook. Turn the heat to med high. In a blender, add the other half pound of corn and two cloves peeled garlic and puree. Pour this puree into the soup and when it comes to a boil, simmer for about 35 to 40 minutes.

When it is getting to done, finish off with 1 teaspoon sweet Spanish paprika, cream and 6 ounces of fresh crab meat. Stir for few minutes and the chowder is done. Serve it into a bowl and garnish with green onions and a pinch of cayenne. Looks very rustic and but taste really delicious with full of flavors.

Tip: You can add the zest of one lemon that adds a subtle clean and tangy flavor.

Do try this recipe and enjoy its taste and flavor!