David and I are kind of foodies. We love food, and not just any food. We love goodfood. We don't eat fast food or from chain restaurants except on super rare occasions, and between us we've eaten some really crazy things.
Not only do we love to eat, but I love to cook. Cooking makes me happy, and the more complex the recipe and the fresher the ingredients, the happier I am.
One of our current favorite recipes is Cajun Crab and Corn Chowder. The original recipe was given to my from my besty La after I tried a batch her mother made several months ago. I've made it a couple of times since and have tweaked the recipe to suite my tastes. This is a good one.
Cajun Crab and Corn Chowder
- 3 T butter
- 1/2 onion, chopped
- 2 garlic cloves, finely chopped
- 4 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1 cup white wine - I tend to use Riesling or Sauvignon Blanc, as that's usually what I'm sipping
- 2 1/2 cups chicken stock
- 1 1/2 cups corn kernals - frozen is fine
- pinch cayenne pepper - VERY IMPORTANT!
- 2 tsp dried mixed herbs - I usually just throw in some parsley, oregano and basil, but thyme is good to - just whatever you've got handy
- 1 1/2 cup heave whipping cream
- 3 T FRESH dill
- 8-16 oz crab meat - I tend to put almost the whole 16, but whatever you'd like
- salt and pepper
- Melt butter in a large pot. Add onion, garlic, celery, and carrot. Cook over medium heat, stirring occasionally for 5 minutes or until softened.
- Increase heat to medium-high. Pour in the wine and cook for 2 minutes, until the alcohol has evaporated. Pour in the stock and bring to a boil. Add corn, cayenne, dill, and mixed herbs. Bring back to a boil, reduce heat, and simmer for 15 minutes.
- Add the cream and simmer gently over low heat for 10-15 minutes. Do not let the soup boil.
- Stir in the crab mean and season to taste with salt and pepper. Heat gently for 3-4 minutes.
Serve this super yummy chowder with some good crusty bread. This recipe makes 6-8 bowls of tasty soup.
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