Corn, corn, corn everywhere in Bucks County during late summer. This is a wonderful time of year in anticipation of autumn and the beautiful scenics it brings. We can feel the seasonal change in the air especially at night and hear the crickets through the open windows. It’s so nice to live in the countryside.
We’ve been exploring the backroads since being new to the area and admit that being lost once in a while is rather enjoyable. We recently found a nice road to walk only 2 minutes from our house and of course I bring the Leica along for photos. After seeing so much corn, we decided to try making some sort of corn chowder but with something extra. Corn & Crab Chowder? Nope…..Spicy Corn & Crab Chowder! So we headed to our local farm Trauger’s for some corn and used our morning walk among the fields as inspiration. See scenic photos below if you need help with the inspiration part.
This recipe can be adjusted in so many mays and still taste great. So many recipes use bacon to start off with but we decided to try replacing it with andouille sausage. We also added a jalapeño pepper to the mix. It’s not that hot because the seeds are removed but it creates a little extra to the recipe. After trying our first batch we had no reason to make another test version – this is really good! Actually, it’s incredible but you’ll have to try it yourself. Having some Tabasco on hand and adding to taste is a suggestion but not a necessity.
We also suggest trying a glass of Sherry with this. It’s also part of the recipe and works well.
- 1 tbsp Butter
- ¼ Cup Andouille Sausage Diced
- 2 Celery Ribs Diced
- 1 Red Pepper Diced
- 1 Shallot Diced
- 1 Jalapeño Pepper Seeds Removed & Diced Very Small
- 1 tsp Dried Thyme
- 3 tbsp Flour
- 2 Potatoes Chopped (Yellow Potatoes work fine)
- 32oz Chicken Stock
- ¼ Cup Sherry
- 1 Cup Cream
- 3 Cups Corn Kernels (About 6 Ears)
- 1 Cup Lump Crab Meat (Important: Lump Only)
- Salt & Pepper To Taste
- Fresh Thyme Sprigs
- Tabasco Optional To Taste
- Serve with Oyster Crackers
- Heat a large dutch oven or heavy pot at a about medium heat and melt the butter. Add the andouille sausage, celery, red pepper, shallot, jalapeño pepper and dried thyme. Sauté for a few minutes until all of the vegetable ingredients are soft. Adjust heat as needed. Be careful not to burn.
- Add flour slowly and stir until absorbed. It will thicken up.
- Add the chicken stock and corn. Cover pot and bring to a slow boil for 5 minutes
- Add potatoes and sherry. No cover on pot. Bring to a slow boil for 10 minutes.
- Take pot off heat and add the cream.
- Bring pot to a simmer and slowly add the lump crab meat. Be careful while stirring because you don't want the lump crab meat to break up into moosh.
- Simmer for only another 5 minutes while gently stirring.
- Add salt & pepper a little at a time and adjust to taste.
- Serve in bowls and garnish with fresh thyme sprigs.
- Serve with oyster crackers. Tabasco is a good option too for more spice.