Crab and Corn Chowder

Ingredients

For roux:

• 1/2 stick butter
• 12 tbsp flour

Four soup:

• 1 stick butter
• 6 cups diced onion
• 2 cups diced celery
• 4 tsp dried thyme
• 1 large spoonful of jarlic or 6 cloves garlic
• 1 cup white wine
• 6 '8 oz' bottles of clam juice
• 2 cups water
• 4 cups chicken broth
• 4 cups fresh or frozen corn
• 1 cup heavy whipping cream
• 3 tbsp worcestershire sauce
• Jumbo lump crab meat
• Green onions diced
• Hot sauce or cayenne powder (optional)

Instructions

• In a large soup pot, combine butter and flour to make the roux. Stir to mix well, remove from heat, and set aside

‍

• Add stick of butter to a separate pan over medium heat and add onions and celery
• Saute until softened
• Add thyme and stir until mixed in
• Add garlic or jarlic and cook for another minute
• Take this pan with the veggie mixture and add it back to the roux pot and stir for another minute
• Add 1 cup white wine and all 6 bottles of clam juice
• Stir well
• Add water and chicken broth
• Add in corn and stir well. Bring to a boil and simmer for 15 minutes.
• Add in heavy whipping cream and worcestershire sauce
• Add hot sauce or cayenne to add heat
• To serve, add crab meat to individual soup bowl, top with soup and green onions
• Enjoy!