Crab Corn Chowder

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

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