Cajun Crab and Sweet Corn Chowder

Roux:

  • 1 Stick Butter
  • ½ Cup Flour
  • 1 Small Onion Diced
  • 1 Carrot Peeled and Diced
  • 1 Green Bell Pepper Diced
  • 1 Red Bell Pepper Diced
  • 1 Clove Minced Garlic
  • 2 Tbsp Any Cajun Seasoning
     

Chowder:

  • 5 Cups Peaches &Cream Sweet Corn
  • 3 Cups Chicken Stock
  • 2 Cups Half and Half
  • 1 Cup Potatoes Cooked and Diced
  • Salt and Pepper to Taste
  • 3 Cans MILLERS SELECT or SEA FARE WHITE CRAB MEAT


Directions: 

Melt Butter in a Large Saucepan over Medium Heat. Add Onion, Carrots, Peppers, Garlic and Cajun Seasoning. Sauté 5-7 Minutes. Add Flour and Stir to Make Roux. Cook the Roux until Lightly Browned.

Set Aside to Cool to Room Temperature.

Combine the Corn and Chicken Stock in Another Saucepan, and Bring to a Boil. Simmer for 10 Minutes. Pour the Boiling Stock with the Corn (Slowly) into the Saucepan with the Roux, Whisk Briskly So it Doesn’t Lump. Return the Pan to the Heat, Add the Half and Half, Potatoes and Miller’s Select Special White Crab Meat. Bring to a Boil. Add the Salt and Pepper and Serve.
 

Serves 8-10