Here is the recipe from Anne. I could not believe it had canned soup in it! I usually can taste that signature tinny Campbells taste but not this time. It really is wonderful. David just loved it.
Mike Zajic probably came up with this, he is very creative in the kitchen.
I think I'd use frozen corn if fresh is not available but the canned was just fine. No tinny taste at all and the corn was very crisp.
terry
Anne Brooks Crab and Corn Chowder
Recipe By: Anne Brooks
Published in: Soup Group
Ingredients
2 yellow onions -- cut up, browned in butter
garlic powder (I used 1 T chopped garlic)
3 tablespoon butter
1 carrot -- chopped
1 red bell pepper -- chopped
2 can chicken broth (I used stock)
1 can cream of celery soup and 1 can of water
1 lbs lump crab meat
salt and pepper to taste
several shakes Tabasco sauce
1 stick celery -- chopped
4 ear corn (I used 2 cans)
1 pint half & half
Instructions
In large pot combine all ingredients except half & half and crab. Simmer 1 hour,
(I simmered 1/2 hour) then add cream and simmer 15 minutes. Add crab until heated.
Recipe Notes
Anne brought this to our Soup Group on 4/15/2011. It was a huge hit. Anne originally got the recipe from Mike Zajic.
Exported from A Cook's Books -- Recipe management for Macintosh
The new edition of
Cyberfeasts and Foodstocks
Second Helping
is available
<http://www.cyberfeasts.com/cookbook2.htm>
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