Mike’s crab and corn chowder

We had a potluck at our house on Valentine’s Day because, really, who wants to go out on Valentine’s? Reservations are hard to get, and lines are long. A growing number of restaurants seem to be doing pricey prix fixe menus on holidays. Bleh.

So, we had a potluck. I made chicken and rice. A friend brought ham sandwiches on pretzel buns. Another friend brought baked beans. And our friend Mike, creator of the famed crantinis, brought a terrific crab and corn chowder. It was creamy, but not too creamy. The crab flavor was good but not overpowering. All the vegetables were cut into tiny dice, which I like.

Once again, there’s no picture because we ate it all before I thought to take one. But, I wanted to preserve the recipe here so that I could make it later on my own.

Crab and Corn Chowder
2 medium potatoes, cut into small cubes
1-2 ribs celery, chopped
1 small bell pepper, chopped
1 medium onion, chopped
1 1/2-3 cups corn kernels (fresh cut from the cob, or canned, or frozen)
1 1/2-4 cups milk
1/2 cup half and half (or heavy cream)
2-3 tablespoons butter
1 tablespoon oil
1/3 cup flour
4 strips cooked bacon, chopped/crumbled
2 6-ounce cans of crab meat, drained (or 8-10 ounces of frozen crab meat)
2-4 cups broth
1/4 cup white wine
salt, pepper, white pepper, parsley, bay leaf, garlic, nutmeg to taste

Heat a deep pot on medium. Add the oil and butter. Saute the onion until tender, but before browned. Whisk in the flour for a couple of minutes. Add all liquids and bring to bubbling. Add all other vegetables, seasonings and bacon. Simmer until the vegetables and potatoes are tender, from 15-30 minutes. Add the crab meat, and heat through. Serve.

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