Daily Recipe 09/20/04 : Corn and Crab Chowder
New York City

Corn & Crab Chowder is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection. 
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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Updated Every Monday & Thursday: Recipe for 09/20/04 : Corn and Crab Chowder
"Corn & Crab Chowder"
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2 ears fresh sweet corn or 1 cup loose-pack frozen whole kernel corn
2 cups chicken broth
1/3 cup sliced green onion
1/3 cup chopped green pepper
1/2 teaspoon dried basil, crushed 
1/4 teaspoon ground white pepper
2 cups milk
2 tablespoons cornstarch
4 ounces process Swiss cheese or processed Gruyere cheese, shredded (1 cup)
1,   6 to 7 ounce can crabmeat, drained, flaked, and cartilage removed, or meat from 1 pound cooked crab legs
Snipped fresh chives (optional)

Cut kernels from ears of corn, scraping ears to remove milky portions (you need about 1 cup corn).  In a large saucepan combine the fresh or frozen corn, broth, green onion, green pepper, basil, and white pepper.   Bring to boil.  Reduce heat. Cover and simmer for 5 minutes.  Stir together the milk and cornstarch.  Stir into hot mixture. Cook and stir until thickened and bubbly.  Stir in cheese and crab;  heat and stir until cheese melts. Garnish with chives if desired.  Makes 4 main course dishes or 8 side dishes. 

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