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<blockquote data-quote="moreluck" data-source="post: 52131">Kicking Crab and Corn Chowder &nbsp;Ingredients: &nbsp;1 tbsp. unsalted butter 1 tbsp. canola oil 3 large shallots, minced 5 cups chicken stock 2 cups heavy cream 2 tbs. cornstarch and water mixture &nbsp;Kosher salt, fresh ground white pepper and Old Bay to taste &nbsp;2 dashes hot pepper sauce (or more to taste) 1 lb. fresh Maryland jumbo lump crab meat 2 ears fresh sweet corn 1/2 cup dried sherry &nbsp;Minced fresh flat-leaf parsley for garnish &nbsp;Directions: &nbsp;In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and saute until translucent, 2 to 3 minutes. Add the stock, sweet corn, cream and seasonings. Bring to a simmer. Reduce heat to low and stir in the crab meat. Cook until heated through, about 8 minutes. Stir in sherry and cornstarch. Heat for 3 more minutes until slightly thickened. Taste and adjust seasonings. Pour into bowls and serve.</blockquote>

[QUOTE="moreluck, post: 52131"] Kicking Crab and Corn Chowder Ingredients: 1 tbsp. unsalted butter 1 tbsp. canola oil 3 large shallots, minced 5 cups chicken stock 2 cups heavy cream 2 tbs. cornstarch and water mixture Kosher salt, fresh ground white pepper and Old Bay to taste 2 dashes hot pepper sauce (or more to taste) 1 lb. fresh Maryland jumbo lump crab meat 2 ears fresh sweet corn 1/2 cup dried sherry Minced fresh flat-leaf parsley for garnish Directions: In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and saute until translucent, 2 to 3 minutes. Add the stock, sweet corn, cream and seasonings. Bring to a simmer. Reduce heat to low and stir in the crab meat. Cook until heated through, about 8 minutes. Stir in sherry and cornstarch. Heat for 3 more minutes until slightly thickened. Taste and adjust seasonings. Pour into bowls and serve. [/QUOTE]

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