A nice salad and a bowl of crab corn chowder is a good summer supper.  Fans of this blog know I don’t spend a lot of time on salads, but I will take the time on chowder.  I had this in the Carolinas back in the day, and the recent hot temperature reminded me how much I enjoyed it. I hope you like it.

16 oz crab meat (lump is best, but use anything except the canned stuff from the non-refrigerated section) (I got mine at Crosby’s Crab)

16 oz corn kernels

1 celery stalk, diced fine

1/2 onion, diced fine

1 carrot, diced fine

1/2 red pepper, diced fine

1/2 poblano pepper, diced fine

1/2 teaspoon cumin

4 strips bacon cut in pieces

3 cups fish stock

8 oz clam juice

8 oz coconut milk

1 teaspoon black pepper

1 teaspoon Old Bay seasoning

In a soup kettle on medium, add bacon and brown

Remove bacon but leave the fat

Add celery, carrots, onion, red pepper, and poblano

Cook for 4 minutes

Add corn

Add cumin

Add fish stock and clam stock

Add coconut milk

Cook for 10 minutes

Add crab

Cook for 5 minutes

Add black pepper

Thickening roux:

In a small pan, add

2 teaspoons butter

2 teaspoons flour

Cook for 4 minutes stirring constantly

Add to crab chowder

Cook for 10 minutes

Serve with oyster crackers