Fridge Friday: Episode 20

It may be 7:44 P.M., but it is still Friday, Fridge Friday. Want to see what is in my fridge?

Do you see that sweet corn over on the left side of the fridge? I had grand plans to grill it and serve it up beside some steaks with chili-lime butter, but that isn't going to work this week. Hubs had some dental work done yesterday and really isn't up to corn on the cob...or steaks. Thankfully, the weather is cool. *rant*Really? Did I just say THANKFULLY the weather is cool IN JUNE? Where IS summer?*end rant* Anyway, with these cooler temps comes the opportunity to extend soup season for the tender mouth of my Hubs.

Yes, I do realize that my last submission to this much neglected blog was also a Fridge Friday post featuring a soup with corn as a star ingredient. I am sorry for the repetition. Rest assured that Potato-Corn Crab Chowder is an entirely different soup from Corn and Bean Soup. Both are hearty and benefit greatly from the pop of sweetness of freshly-cut-from-the-cob corn. However, the similarities end there. Creamy, rich, bursting with new potatoes and delightful lumps of crab, Potato-Corn Crab Chowder is really one of my favorite soups. I must warn you not to skimp on the crab; use only the real deal. (I know. In the Midwest, it isn't always easy to get the real thing for seafood, but DO IT. You won't regret it.)

Potato-Corn Crab Chowder

4 tablespoons butter

1 cup onion, chopped

2-3 cloves garlic, minced

3 cups potatoes, cubed

1-2 cups corn kernels (cut from 2-3 ears of fresh corn, or use frozen)

3 tablespoons flour

2 cups chicken broth

2 cups milk (I often substitute half-and-half, or part heavy cream for some of the milk.)

1/2 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

1 (14 ounce) can creamed corn

1-2 cups lump crab meat

cayenne pepper (to taste...some like it with a kick, other do not)

2-4 tablespoons fresh parsley, chopped

Melt butter in a large, heavy pot.
Saute onion in melted butter until tender.
Add garlic and cook until fragrant.
Add potatoes and corn kernels; stir to combine.
Sprinkle in flour, cook for 1 minute stirring constantly.
Add broth, milk, and creamed corn; season with pepper and nutmeg.
Bring to a simmer over medium heat, stirring frequently.
Cover and reduce heat to low to simmer for about 20 minutes, or until potatoes are tender.
Stir in crab meat and parsley, cook 5 minutes to heat through. (Serves 6-8)