With the weather being so sketchy, I was having a craving for something warm. Mr. Kim Chee and I were at a coffeehouse this weekend, and their soup of the day was corn chowder. Perfect inspiration!
To get them the right size for soup, I like to cut them lengthwise, into 3-5 thick slices, depending on the size of the potato.
I showed you a whole sweet potato at the beginning of the recipe, but I ended up using only about half of it. It was a pretty big potato.
Then add your potatoes. I did add the white potatoes--it's just that they don't float.
Let the soup boil away until the potatoes are soft enough to eat. And don't be afraid to let this actually boil--the white potatoes will break up a little and make your soup thicker.
A couple small cans of crab add the "crab" to Crab and Corn Chowder. (And I didn't get any pictures of this, I guess.) I wished so badly that I had fresh lump crab meat on hand. But my town grocery store only had leg meat. And beggers can't really be choosers. But I would highly recommend picking up the best crab meat you can for this. The leg meat was in very fine pieces, and didn't have a ton of meatiness to stand up to the potatoes. You could still taste it, though.
In the time it took to boil potatoes, you've got yourself a steamin' hot bowl of Crab and Corn Chowder. How does it feel? :D
Recipe: Crab and Corn Chowder
3 slices bacon, roughly chopped
1 stalk celery, minced
1 carrot, minced
1 onion, minced
2 cloves garlic, minced
1/2 bell pepper, minced
1/4 c. flour
2 tbsp. butter
2 cans chicken broth
1 can vegetable broth
2 medium-sized potatoes (or 3 smalls), diced
1 small (or 1/2 large) sweet potato, peeled and diced
2 cans sweet corn
1/2 c. half and half
2 4 oz. cans crab meat
1 tsp. Old Bay seasoning
salt and pepper, to taste
In a large pot, render fat from bacon. Add vegetables and cook until softened.
Add flour (and butter, if necessary.) Cook for about a minute, to get the floury taste out of the roux.
Pour in broths. Add potatoes, and boil until potatoes are softened.
Add corn, half and half, crab meat, Old Bay, and salt and pepper. Cook until everything has heated through. Serve!