This recipe comes from Cuisine Soups Stews and Chilies. I picked up the magazine at Fresh Market last week and I am in love with the recipes. So over the next couple of weeks if you are wondering why I am making so many stews…this is why. Here’s the magazines description of this dish and I couldn’t agree more…
Creamy, cheesy, and as “corny as the midwest in August,” this chowder is so good, it’s worth steaming up the kitchen in order to take advantage of one of summer’s finest foods. But don’t worry – the soup is still fantastic with frozen or canned corn.
Cheese and Corn Chowder
- 5 strips thick-sliced bacon, diced
- 2 Tlb unsalted butter
- 2 Tlb olive oil
- 2 cups diced onion
- 1 cup diced celery
- 1/4 cup all-purpose flour
- 2 tsp minced fresh thyme
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1/4 tsp ground turmeric
- 6 cups low-sodium chicken broth
- 1 lb russet potatoes, peeled and diced
- 8 ears fresh corn, shucked, trimmed (4-5 cups kernels; frozen or canned)
- 1 cup heavy cream
- 1 cup shredded cheddar
- 2 oz cream cheese
- minced fresh chives
Cook bacon in a large pot over medium heat until crisp. Remove bacon until later. Pour off drippings, wipe out pot with a paper towel, and return to burner.
Melt butter with oil in same pot, add onion and celery, and sweat until soft, 7-8 minutes. Stir in flour, thyme, salt, cayenne, and turmeric; cook 2 minutes.
Add broth, potatoes, and corn kernels. Bring chowder to a boil, reduce heat to medium-low, and simmer until potatoes are tender, 10-12 minutes.
Stir in cream, Cheddar, cream cheese, and reserved bacon; simmer until cheese melts, about 5 minutes. Do not let chowder boil, or it will curdle. Garnish each serving of chowder with chives.
- 1 cup panko crumbs
- 1 1/4 cups lump crabmeat (1/2 lb)
- 1/4 cup diced red bell pepper
- 1/4 cup minced fresh chives
- 1 tsp Old Bay seasoning
- 1/2 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/3 cup mayonnaise
- 1 egg
- juice of 1/2 a lemon
- 1/4 cup vegetable oil
Line a baking sheet with parchment paper; sprinkle with 1/4 cup panko.
Combine crabmeat, 1/2 cup panko, bell pepper, chives, Old Bay, pepper flakes, and salt in a large bowl, then gently fold into crab mixture.
Form cakes on prepared baking sheet using generous tablespoons of crab mixture. Press cakes into crumbs to flatten, then sprinkle with remaining 1/4 cup panko; chill for at least 30 minutes or up to 2 hours.
Fry half the cakes in 2 Tbl oil in a large saute pan over medium-high heat until golden, 1-2 minutes per side. Drain cakes on a paper-towel-lined plate. Repeat frying with remaining crab cakes and oil.