Who Like Fresh Corn Crab Chowder?

Well, I do, and once you see this recipe, you should too!

Oh, and one other question:

Who Likes Fresh Tomato Sandwiches?

Again, we all should – so I made both to have a delicious fresh end to the summer!

It all started this way:

Now, to make a Crab Corn Chowder, I need to turn these corn on the cobs into fresh corn for my chowder….and so I did – watch!

That’s was so easy and fun – just shuck your corn, boil in salted water for five minutes, cool and cut the corn off! But what do do with those leftover husks? Easy – make corn stock! Watch how easy it was to do!

Corn cob broth, or corn stock, is a flavorful, sweet, and golden liquid made by simmering leftover corn cobs in water, often with other aromatics. It’s a great way to reduce food waste and adds a rich, summery corn flavor to a variety of dishes. 

So now that the corn is ready to go, let’s cook the rest!

Ingredients

1 yellow onion, diced

1 medium-sized potato, diced

1 tablespoon all-purpose flour (optional to thicken the soup – I left it out)

3 cups corn stock

1 cup stone crab

1 handful chives, roughly chopped

1 carrot, diced

4 oz. bacon diced

2 tablespoons extra-virgin olive oil

1 teaspoon salt

1½ cups sweet corn

¼ cup crème fraise (optional)

Peel and dice the onion, carrot, and potato into ½-inch cubes.

Place the extra-virgin olive oil into a pan, and bring the heat up to medium-high.

Place the onions into the pan, and cook for 2 to 3 minutes, until translucent.

Place the carrots and potato into the pan, and cook for 5 minutes.

Add the salt, and add it all to the corn stock, followed by the sweet corn, diced bacon and crab. Stir gently and cover…here’s how I did it.

Cook for 30 minutes.

Meanwhile, roughly chop the chives, then spoon the chowder into soup bowls, and top with fresh chives. Here’s how easy that is:

Fresh Corn Crab Chowder!

This soup is fast, easy and really delicious…you can add a bit of flour to thicken it, but for summer I like it fresh like this…

The chunks of crab blend nicely with the herbs, vegetables and of course the fresh corn – and let me tell you, the corn cob broth is a revelation! Delicious corn flavor permeates the entire dish!

Note that you don’t see any bacon in this, because I chose not to dice it and add it in, but you can and should sprinkle it over the top – I didn’t because of the next dish, the Tomato Sandwich!

You see, while my wife wanted a classic “sliced tomato with mayonnaise on bread” sandwich, I added lots of bacon to mine – you can do it either way!

Here are the very few ingredients

Heirloom tomatoes, beefy and ripe

sea salt

real mayonaise

white bread

Bacon if you want – and we did!

Here’s how fast and easy the entire process is:

And there you have it: a fresh corn crab chowder with a fresh Tomato Bacon sandwich…so much fresh ingredients from the farmer’s market!

The tomatoes were so delicious: juicy and flavorful…and so many unique options to choose from!

These looked like cherries! I used these as well to make a Gazpacho for my wife!

You can see that recipe here:

I tried to make use of all the fresh produce at the Union Square Farmers Market in New York City, and it led me to a fresh corn tomato salad as well:

This is just a quick and easy to make but delicious as well…here is the recipe:

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