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Soft Shell Crab and Sweet Corn Chowder

4 to 6 servings

Ingredients

3 strips raw bacon, sliced
1/2 small onion, thinly sliced
1 teaspoon chopped garlic
1 celery stalk, diced
2 cups whole milk
1 & 1/2 cups clam juice
1/2 cup chicken stock
salt and pepper to taste
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
1 potato, peeled and diced
1 cup fresh corn kernels
3 soft-shell crabs, cleaned and cut into bite-size pieces
1 tablespoon cornstarch
1 tablespoon water

Method

In a soup pot, cook the bacon until the fat melts, then add the onion, garlic and celery. Saute for 3 to 5 minutes.

Pour in the clam juice, chicken stock and milk. Add the thyme, oregano and bay leaf and bring to a boil.
Add the potatoes and simmer covered until the potatoes are barely tender. Stir in the corn and cook another 5 minutes.

Add the soft-shell crabs and simmer for another 3 to 5. Add the cornstarch to the water and thicken the soup with the cornstarch mixture, stirring well. Season with salt and pepper. Ladle into soup bowls and serve.