Crab, Corn & Sweet Potato Chowder - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Crab, Corn & Sweet Potato Chowder

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    NEWSLETTERS

    Crab, Corn & Sweet Potato Chowder
    Kellyn Curtis
    Blue crab and white gazpacho with a hint of white truffle by Jon Bonnell.

    • 8 oz Crab Meat
    • 2 tablespoons oil
    • 2 cups small diced onion
    • 1 tablespoon kosher salt
    • 2 tablespoons chopped garlic
    • 1 tablespoon curry powder
    • 1 cup white wine
    • 2 quarts 2% milk
    • 4 cups small diced sweet potatoes
    • 12 ears corn (about 2 quarts of the kernels)
    • 1 tablespoon corn starch mixed with 1 tablespoon cold water
    • 2 tablespoons white vinegar
    • fresh ground black pepper
    • ¼ cup chopped parsley

    Heat an eight quart soup pot over medium heat and add 1 tablespoon of oil, 2 cups of chopped onion, 1 tablespoon of salt and 2 tablespoons of cold water. Cook for 5 minutes or until onions are soft and translucent. Stir in 2 tablespoons of chopped garlic and 1 tablespoon of curry powder then cook for an additional minute. Pour in 1 cup of white wine and reduce until dry. Add the 2 quarts of milk and the 4 cups of small diced sweet potatoes. Bring to a simmer and cook for 20-30 minutes or until the sweet potatoes are cooked. Then add 2 quarts of corn kernels and bring back to a simmer. Pour in corn starch slurry while stirring. Add the 2 tablespoons of white vinegar, a couple of grinds of black pepper, and  ¼ cup of chopped parsley.  Add the 8 ounces of crab meat at the end.

    Let cool completely and divide into plastic pint containers. Top with lids and label with name and date. Freeze for up to six months. Makes 4 quarts.