Corn and Crab Chowder
Serves 4

1 stalk Celery, diced

½ ea Small onion, diced

½ ea Green bell pepper, diced

½ ea Red bell pepper, diced

1 ea Carrot, diced

1 tsp Garlic, diced

½ C Brandy

2 ea Strips of bacon, coarsely chopped

¼ C Fresh corn

4 C Crab stock (or water)

2 C Heavy whipping cream

4 ea Red potatoes, diced

8 oz Jumbo lump crabmeat

1 T Unsalted butter

1 T All purpose flour

1 T Green onions, finely chopped

1 T Parsley, finely chopped

Salt and white pepper to taste
Granulated garlic to taste

Sauté vegetables with bacon over medium-high heat for 2-4 minutes. Add brandy to pan to deglaze. Add corn, stock (or water) and whipping cream. Cook over medium heat until simmering (approximately 15 minutes). Add diced potato and cook for 5-6 minutes, or until potatoes are tender. Add jumbo lump crabmeat and increase temperature to medium-high heat.

Prepare roux in a small saucepan by gently melting butter over medium heat. Once melted, add a pinch of flour. If flour bubbles, proceed with whisking in the remainder of the flour.

When the soup begins to boil, stir in roux and decrease temperature to low heat. Simmer for 5-6 minutes and season with salt, white pepper and granulated garlic to taste. Garnish with green onions and parsley.