Corn and Crab Chowder
- Cut kernels from ears of corn; scrape ears to remove milky portion (you should have about 1-1/2 cups corn).
- In a large saucepan, combine the fresh or frozen corn, broth, green onions, green pepper, fines herbes, and white pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
- Stir together the milk and cornstarch. Stir into the hot mixture. Cook and stir until thickened and bubbly. Stir in crabmeat and cheese; heat and stir until cheese is melted. Makes 8 first course servings.
From the Test Kitchen
Corn and Ham Chowder:
Prepare Corn and Crab Chowder as directed, except substitute 1 cup diced cooked ham for the crab meat.