Crab and Charred Corn Chowder

Serves: 6-8 Total Time: 1 hour

Ingredients:

• 8 oz diced pancetta*

• 3 tbsp flour

• 1 sweet onion, finely chopped

• 2 cloves of garlic, grated or finely minced

• 2 cups milk

• 2 and 1/2 cups vegetable stock

• 1 lb frozen charred corn*

• 1 large potato, peeled and chopped

• 8 oz lump crab meat

• 1/2 cup heavy cream

• 1 tbsp chopped parsley

• 1/2 cup parmesan cheese

• pinch of cayenne

• Green onions, for garnish

Instructions:

1. In a large soup pot, cook pancetta until golden and crispy. Remove the pancetta while leaving the rendered fat.

2. Over medium heat, add the onion to the pot, and cook until translucent. Add the garlic and cook one minute more.

3. Stir in the flour, and cook about 3 more minutes, careful to not let this burn.

4. Slowly whisk in the stock and milk. Raise the heat and bring this to a boil.

5. Mix in the corn and potatoes, then lower the heat to medium-low. Let simmer for 15 minutes.

6. Using an immersion blender,* blend the soup about half-way to smooth, ensuring plenty of whole corn kernels and pieces of potato remain.

7. Stir in the crab and heavy cream, and let the continue to simmer for 10 more minutes.

8. Stir in the parmesan and cayenne, then add salt and pepper to taste.

9. Garnish with the crispy pancetta and green onions, and enjoy your charred corn and crab chowder!

* Bacon can be substituted for pancetta

* Standard frozen corn can be substituted for the charred corn. However, you can also char the standard frozen corn in a skillet over very high heat with a just a little bit of oil.

*This step can be skipped if you don't have an immersion blender