We are enjoying rare snowfall in Tennessee. Cold weather screams for soups. Tonight I am finishing up crab from Valentines Day dinner in my own version of a chowder. This one is not night shade free although it is gluten and cow dairy free.
- 4 tablespoons olive oil
- 3/ 4 a cup of diced sweet onion
- 3 celery ribs, finely sliced
- 1 cup of diced potato
- 1/2 an Andouille sausage, diced and seared
- 1 cup of corn scraped from the cob or frozen
- 2 pounds lump crab
- 2 cups goat milk whole milk
- 2 bay leaves
- 1 TBS corn starch
- 6 cups of corn and crab stock (boil down cobs & shells)
- 3 large garlic cloves
- 2 tablespoons cognac
- 1 pinch of freshly grated nutmeg
- 6 strips of crispy bacon, chopped for garnish
- 3 green onion tops finely sliced for garnish
- Freshly ground pepper
Crab & Corn Stock
- Strip corn from cobs and shell crabs. Place in a large boing put and cover with water. Add any onion, herb abd celery scraps you may have plus salt and pepper. You will want to let this boil for a few hours. It can be made ahead of time and frozen too. Sundays in my house are usually stock days made from all the weeks scraps.
- As your stock is boiling, prepare your onion, celery, garlic, herbs and potatoes. Set aside.
- Chop Andouille and sear in a pan. That smoky char adds do much to the stock.
- Fry the bacon, chop and set aside.
- Add the onion and celery to a heated pan with oil or butter. Sautee until onions are translucent. Add the garlic and cook for a few minutes more. Add half of the Andouille.
- Add the cognac and flambé
- Add the stock and bring to a boil. Once boiling add potatoes and cook until tender.
- When the potatoes are tender, strain the soup separating the solids from the stock. Add 1/4 cup of the solids back to the broth with the cornstarch and use a stick blender to puree.
- Add the goat milk, being careful for to boil it. Allow the soup to simmer for 30 minutes and reduce.
- Return all ingredients (reserving bacon and parsley for garnish). Bring to temp and serve.