Crab & Corn Chowder

Name: Crab & Corn Chowder
Ingredients: 6 ounces pancetta, coarsely chopped; 1 small onion, finely chopped; 1/4 cup celery, finely chopped; 1 lb crabmeat, chopped; 3 cups corn; 2 cups whole milk; 1 lb red potatoes, scrubbed & cut into 1/2 inch diced cubes; 1 cup heavy cream; 2 tablespoons chives, minced plus more for garnish; salt; pepper; Tabasco sauce, to taste

12 ingredients

6 steps

Ingredients

6 ounces pancetta, coarsely chopped
1 small onion, finely chopped
1/4 cup celery, finely chopped
1 lb crabmeat, chopped
3 cups corn
2 cups whole milk
1 lb red potatoes, scrubbed & cut into 1/2 inch diced cubes
1 cup heavy cream
2 tablespoons chives, minced plus more for garnish
salt
pepper
Tabasco sauce, to taste

Directions

1

In a large saucepan or medium pot, cook pancetta over moderately low heat until crisp. (10 minutes).
2

Add onion and celery to pan. Cook over low heat until softened. (12 minutes, do step #3 while you wait).
3

Meanwhile, in a food processor or blender, puree 1 cup corn with 1 cup milk.
4

Add corn puree to saucepan along with remaining 2 cups each of corn & milk and the potatoes. Simmer on low heat until potatoes are tender. (about 20 minutes).
5

Stir in cream, chives, and crab meat. Season with salt, pepper, & Tabasco and keep warm.
6

Ladle soup into bowls. Top with scallops & chives and serve!