Shelly's Recipe

LOUISIANA CORN CRAB CHOWDER

Category: Chowders

1/4 lb. butter
3/4 cup finely chopped yellow onion
3/4 cup finely chopped red onion
1/4 cup finely chopped celery
3 1/2 cups heavy whipping cream
5 cups frozen whole kernel corn
1/4 tsp ground red pepper
2 Tbsp finely chopped parsley
3/4 tsp salt
1/2 tsp cracked black pepper
1 tsp granulated sugar
10 oz. can evaporated milk
1 tsp Worcestershire sauce
1/2 lb. lump crab meat, picked over

Combine butter, onions and celery in a 5-quart pot over medium high heat. Saute for 2 minutes. Add cream and corn. Continue cooking for 5 minutes. Add red pepper, parsley, salt and black pepper and return to a rapid boil. Add sugar and cook for 8 minutes. Remove from heat and transfer to food processor. Press pulse 5-6 times. Return mixture to pot; stir in milk and Worcestershire sauce. Cook and stir for 3 minutes. Add crab meat and cook an additional 2 minutes; let stand for 5 minutes and serve. Serves 4-6 Serve with Napa Station Chardonnay.