corn n crab chowder

Corn and crab chowder w grit cakes

For the grit cakes

·         1 cups coarse ground yellow corn meal

·         3 cups water

·         2 teaspoons salt

·         1 tablespoons olive oil

·         ½ cup sliced green onion

·         ½ teaspoon black pepper

  1. In a medium sauce pan combine the water and cornmeal and simmer for about ten minutes, stirring relatively constantly until the mixture starts to pull away from the sides of the pan.
  2. Remove from the heat and stir in the remaining ingredients.
  3. Let cool a bit and then spread evenly on a sheet pan. Cover and refrigerate for about 4 hours.
  4. About 30 minutes before serving the chowder, cut the polenta into 3 inch rounds and bake for 30 minutes at 425F or until they crisp up on a parchment lined baking sheet.

For the chowder

·         16 oz. fresh frozen corn off the cob

·         2 to 3 cups water

·         4 strips bacon

·         2 tablespoons plus 6 tablespoons butter

·         1 cup diced onion

·         2 cups diced potatoes (3/4 inch dice)

·         Two 6.5 ounce cans crab meat, juice reserved ( about 1 1/2 cups, liquor saved)

·         4 tablespoons fine yellow corn meal

·         2/3 cup of half and half

·         Toppings:

·         Polenta croutons

·         Sliced green onion for garnish

·         Salt and pepper to taste

  1. In a large sauce pan simmer the corn cobs in about 8 cups of water for about 45 minutes. Discard the cobs and strain the liquid and reserve.
  2. In a soup pot cook the bacon in 2 tablespoons butter until crisp. Remove the bacon bits and reserve for garnishing the chowder.
  3. Sauté the onion in the rendered bacon fat until soft.
  4. Add in the corn and 2 to 3 cups water,cook about 10 to15 minutes
  5. Add the potatoes, crab meat and the juice from the canned clams and simmer for about 10 to 15 minutes until the potatoes are tender. Taste for seasoning and add if necessary.
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